Chicken Cacciatore

My mom made a version of this dish years ago and I wanted to revive it. Chicken Cacciatore basically means chicken hunter style. I've seen numerous versions but never like this. Mom made it with a tomato sauce base with sliced onions and bell peppers. I've added the addition of green olives for a twist.
Serves 4-6

6 boneless, skinless chicken breasts
1 large onion halve and sliced thinly
1 large red bell pepper, seeded and thinly sliced
4 cups of marinara(homemade or your favorite jarred)
2 large cloves of garlic, minced
4 oz jar of stuffed green olives drained
1/2 cup white wine
1/2 cup chicken stock

1 cup flour
salt and pepper
1/2 teaspoon red chili flakes
3 tablespoons olive oil
1 pound of spaghetti
parmesan cheese

Heat the oil in a large skillet with a lid over medium/ high heat. Season the chicken with salt and pepper. Place the flour in a large zip-lock bag. Add the chicken, zip the bag closed and give it a shake to coat the chicken. Add the chicken to the hot pan. Let it brown on one side(about 5 minutes), flip and brown the other side. Spread the onions, peppers and garlic over the chicken. Deglaze the pan with the wine and let it reduce for 2 minutes. Add the marinara and the chicken stock. Sprinkle the olives over the sauce and finish with the chili flakes. Adjust the sauce with salt and pepper as needed. Turn the heat down to simmer. Meanwhile heat your pasta water and cook the spaghetti. Drain the pasta, pour into a large serving bowl, spoon the chicken and sauce over the pasta. Top with pamrmesan cheese.