5 tbsp. and 1 1/4 tsp. seasoning mix
Chicken
2 (16 oz.) canned tomatoes
2 tbsp. olive oil
1 c. chopped onions
1 c. chopped peppers
1 c. chopped mushrooms
1 c. dry red wine
1 (6 oz.) can tomato paste
1/2 tsp. minced garlic
2 c. chicken stock
1 c. julienne onions
1 c. julienne peppers
1/4 c. sliced garlic
3 tbsp. dark brown sugar

To make seasoning mix: 1 tablespoon salt, 2 1/2 teaspoons basil, 2 teaspoons parsley, 2 teaspoons oregano, 2 teaspoons thyme, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon white pepper, 3/4 teaspoon black pepper.

Cut chicken into small pieces; sprinkle 4 teaspoons seasoning mix over it. Heat oil in pan and brown chicken; remove chicken and add chopped onions, peppers, and mushrooms and cook 5 minutes.

Add 1/2 cup wine and cook 3 minutes. Stir in tomato paste and cook 4 minutes. Add 2 tablespoons seasoning mix and cook 1 minute. Crush the canned tomatoes with hands and add with 1/2 teaspoon garlic. Bring to a boil.

Add remaining seasoning mix, 1/2 cup wine, 1 cup chicken stock. Stir in julienned onions, peppers, and 1/4 cup sliced garlic. Cook 4 minutes.

Return chicken to pan, cover, reduce heat and simmer for 2 minutes. Add remaining stock and cook for 7 minutes. Stir in brown sugar and simmer 5 minutes. Add sliced mushrooms and simmer 5 minutes. Serve over pasta.