4 chicken breast halves, skinned and boned
1/2 c. chopped onion
2 tbsp. vegetable oil
1 green pepper, cut into strips
1/2 tsp. dried whole oregano
1/2 tsp. dried whole basil
1 (16 oz.) jar spaghetti sauce
1 1/4 c. water
1 1/2 c. uncooked instant rice
1 (8 oz.) can whole chestnuts, drained and diced

Cut chicken into 1 inch pieces. Saute chicken and chopped onion in vegetable oil in a large skillet until lightly browned, stirring often. Add green pepper and next 4 ingredients; stir well.

Bring mixture to a boil; stir in rice and water chestnuts. Cover, remove from heat and let stand 5 to 10 minutes or until liquid is absorbed and rice is tender. Yield: 4 servings.