Ingredients: 1 1/2 lbs. Green bell peppers, Cut into strips 8 oz. Yellow onion, Cut into 1/2 inch strips 1 lb. Mushrooms, halved 1/4 C. Olive oil 4 tsp. garlic, minced 32 oz. Canned tomatoes with juice, cut 1/2 inch pieces 16 oz. Tomatoes, crushed in puree 1 1/2 tsp. Thyme 1/2 tsp. Marjoram 3/4 tsp. Black pepper 1/4 tsp. Crushed red pepper 1/2 C. White wine 4 tsp. chicken bouillon granules Flour for dredging 2 lbs. boneless skinless chicken breast halves Olive oil as needed 1 lb, Fresh spaghetti

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Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and sauté, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken.

Heat 1-tablespoon olive oil in a large non-stick skillet. Dredge chicken in flour and sauté until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been adds, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.