Serves 6.

2 tsp. oil
1 lb. chicken, skinless, boned in bite-sized chunks
1 sm. onion, chopped
1 sm. green pepper, chopped
4 oz. fresh mushrooms, sliced
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1 (8 oz.) can tomato sauce
1/2 c. water
12 taco shells, heated

TOPPINGS:

Chopped tomatoes
Chopped onion
Shredded lettuce
Sliced black olives
Shredded Mozzarella cheese
Grated Parmesan cheese

In fry pan over medium-high temperature, place chicken and cook in oil until no longer pink, about 10 minutes. Add onion, green pepper, mushrooms and cook until tender, about five minutes more. Sprinkle with flour, salt, basil and oregano. Stir in tomato sauce and water; bring to a boil. Reduce heat to low and simmer, uncovered, about 15 minutes. To serve, spoon sauce in warm taco shells, sprinkle with Mozzarella and Parmesan cheeses; add tomato, lettuce, onion and olives.