2 broiler fryers (about 1 1/2 lb. each)
2 c. water
2 (8 oz.) cans tomato sauce
1 tbsp. leaf oregano, crumbled
1/2 c. dry white wine
1 med. onion, chopped (1/2 c.)
1 lg. green pepper, halved, seeded, sliced
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper

Simmer chicken in water in a covered saucepan for 30 minutes. Remove. Cool until easy to half. Pour stock into a 4-cup measure. Refrigerate. Remove meat from chicken. Discard skin and bones. Skim any fat from chicken stock. Put chicken, 2 cups of stock and remaining ingredients in a saucepan. Cover. Simmer 20 minutes. Uncover. Allow to simmer, stirring occasionally, until sauce has thickened, about 10 minutes.

Nice flourishes: a teaspoon of grated Romano cheese and 1/2 cup cooked well-rinsed spaghetti; a tossed green salad of mixed greens and 1 tablespoon diet Italian dressing, half a cup of Italian green beans with a teaspoon of butter.