1 tbsp. vegetable oil
1 lg. onion, sliced
1 lg. green pepper, sliced
4 oz. can mushrooms, drained
1 1/4 lb. boneless chicken, skin removed
16 oz. can tomatoes, chopped
1 tsp. Worcestershire sauce
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. garlic powder
Salt and pepper to taste

Heat oil in a large non-stick skillet over medium heat. Add onions, green pepper, and mushrooms. Cook until slightly tender, about 10 minutes. Cut chicken into 2 inch pieces. Add to onion mixture. Cook, turning chicken frequently, until pinkness is gone. Add remaining ingredients, cover, and simmer 10 to 15 minutes, until heated through. Can be served over spaghetti.