1 can peeled tomatoes
4 skinless chicken breasts
1 can mushrooms
2 lg. onions
1 red bell pepper
1 green bell pepper
1 can mushrooms
Garlic powder
Oregano
Salt
Pepper

Cut chicken breasts in bite size pieces. Season with salt, pepper, garlic and oregano. Brown in a Dutch oven in small amount of olive oil. Blend tomatoes and add to chicken. Mix, add mushrooms, and let simmer. Cut onions and peppers into 2 inch squares. In separate skillet, grill vegetables in olive oil on high heat until they start to brown, but retain some "bite". Serve meat sauce over spaghetti. Ladle vegetables over sauce.