2 1/2 lb. boneless chicken breasts, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium onion, chopped
2 (8 oz. ea.) pkgs. sliced fresh mushrooms
1/2 cup chicken broth (Swanson)
1 (28 oz.) can crushed or diced tomatoes (Hunts)
1 (6 oz.) can tomato paste
1/4 tsp. dried oregano
1/2 tsp. dried basil
salt and pepper, to taste
garlic powder, to taste
4 tbsp. olive oil

Heat olive oil in 6-quart sauté pan or stock pot. Add cubed chicken and cook over medium heat until no longer pink. Remove chicken and add peppers, onion and mushrooms to chicken drippings. Add chicken broth and cook for 10 minutes over low/medium heat until soft.

Return chicken to pot. Add canned tomatoes (with juice), tomato paste, oregano and basil. Season with salt, pepper and garlic powder to desired taste. Simmer uncovered for 60 to 90 minutes.

Note: Sauce will thicken the longer you cook.

Serve with your favorite pasta or rice.

Submitted by: Sad719