2 tbsp. olive oil
4 chicken breast halves boned and skinned cut into bite size pieces
8 oz. sliced mushrooms
1 pepper (yellow, red or green)
2 med. onions
5 to 6 cloves of garlic minced
2 (15 oz.) tomato sauce
1/3 c. red cooking wine
1 bay leaf
1 tsp. oregano
1/8 tsp. black pepper
1/4 tsp. crushed red pepper
1 1/4 tsp. crushed fennel seeds
2 tbsp. ketchup

Chop and fry onions in a little bit of water for 3 minutes. Then fry mushrooms in a touch of water, fry green peppers, same way. Set aside. Add olive oil and brown chicken for 4 minutes. Add minced garlic and fry 1 more minute. Set aside. Remove all but 2 tablespoons of liquid, add onions, peppers and remaining ingredients but not the chicken, cover and simmer 25 minutes on low heat. Then add chicken and simmer 10 minutes more uncovered. Serve with pasta noodles and top with Romano cheese.