2 chicken breasts, halved, skinned and boned
1/8 c. olive oil
16 oz. can tomatoes
1/4 c. sliced mushrooms
1/4 c. green pepper, sliced
1/4 c. onion, chopped
1 clove garlic, crushed
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 bay leaf
1/4 c. chianti

Saute chicken. Add onions and cook till tender in olive oil. Add rest of ingredients. Cover and simmer 30 minutes. If water, uncover and simmer 10 minutes. Serve with spaghetti a la dante. Cook spaghetti. Drain. Melt one stick butter in pot. Add lots of garlic. Return spaghetti to pot and toss till coated.