1/4 c. olive oil
4 market day chicken steaks (cut into bite size pieces)
1/2 lb. sliced mushrooms
3 tbsp. diced green pepper
2 tbsp. minced onion
1/3 c. red wine
2 tsp. minced garlic
1 (15 oz.) can tomato sauce
1 bay leaf
4 tbsp. fresh parsley, minced
2 tsp. dried oregano
1 lb. spaghetti
Fresh grated Parmesan cheese

Heat oil in large skillet over medium heat. Saute chicken until golden (about 5 minutes). Remove with slotted spoon and set aside.

Add mushrooms, green peppers, onion and garlic and saute 2 minutes. Pour off excess oil, if necessary. Reduce heat and add tomato sauce, wine, bay leaf, parsley, oregano, salt and pepper to taste. Simmer 30 minutes.

Add chicken and simmer 10 minutes more. Cook spaghetti until al dente; drain and serve with sauce and fresh grated cheese.