2 sm. bell peppers
3 tbsp. oil
6 (1 1/2 lbs. total) chicken breasts (skinned, boneless halves)
1 2/3 c. (15 oz. can) tomato sauce
1/2 c. fresh cilantro or parsley
1/2 c. coarsely chopped onion
1 med. garlic clove
1/4 tsp. salt
1/2 to 1 tsp. basil (optional)

Slice peppers into rings. Lightly saute in oil in a large skillet. Remove peppers; drain on paper towels. Brown chicken on both sides in the oil remaining in skillet. Place remaining ingredients in blender. Blend until smooth.

Pour over chicken in skillet and heat to boiling. Reduce heat and boil gently for 5 minutes or until chicken is tender. Place chicken on serving platter. Arrange peppers on top. Serve with remaining sauce and cooked spaghetti.