4 boneless, skinless chicken breasts
Salt & pepper
Flour
1/3 c. oil
1 lg. onion, chopped
3 garlic cloves, crushed
1 lb. mushrooms, quartered
1 lg. bell pepper, chopped
2 cans whole tomatoes
1 (4 oz.) jar pimientos
1/2 c. Vermouth
3 bay leaves
1 tsp. thyme
1 tsp. oregano
1 tsp. salt
1 tsp. pepper

Cut chicken into 1" pieces. Salt, pepper and lightly flour chicken pieces. Brown in oil. Drain chicken. Add onion, mushrooms, bell pepper and garlic. Cook 5 minutes. Add next 8 ingredients and bring to boil. Simmer 30 minutes. Add chicken and remain simmering 45 minutes to 1 hour. Remove bay leaf and serve over spaghetti.