1 can no salt tomatoes in juice
1 c. no salt tomato paste
1 1/2 tsp. oregano
1/2 tsp. basil
1 tbsp. honey
1/4 c. chicken broth
3 cloves garlic, crushed
1 c. onion
1 green pepper
3/4 lb. skinless chicken breast, cut up
3/4 c. green peas
1 tbsp. balsamic vinegar

Place drained tomatoes, tomato paste, oregano, basil, honey, pepper in 2-3 quart saucepan. Cover and simmer 15 minutes. Heat 4 tablespoons broth in large skillet over medium high heat. Stir fry garlic, onion, green pepper and chicken for 10 minutes until chicken is no longer pink inside. Add chicken and green peppers to sauce and simmer partially covered 10 minutes. Add peas, balsamic vinegar and cook an additional 5 minutes.