4 whole chicken breasts, deboned and skinned
4 tbsp. vegetable oil
Flour to dredge
1/2 lb. linguine
Parmesan cheese
1/2 lb. Provolone cheese
1/2 lb. Mozzarella cheese

SAUCE:

1 lg. can tomatoes
4 cloves garlic, crushed
2 green peppers, diced
1 can mushrooms
1 lg. onion, minced
3 strips bacon, diced
1 tsp. basil

Combine sauce ingredients and cook over low heat for several hours. Cook linguine according on package directions. Cut chicken into bite size pieces, pound, and dredge in flour. Fry in oil until golden brown.

On individual serving dishes, place linguine, then chicken, then sauce. Sprinkle Provolone and Mozzarella over sauce. Put under broiler until cheese begins to brown and bubble.