1 medium white onion, chopped finely
1 large tbsp. cooking or olive oil
1 red bell pepper, chunked
3-4 garlic cloves, sliced
6-8 large fresh mushrooms, sliced
2-3 zucchini squash, cut into medallions, then quartered
1 1/2 lb. uncooked chicken, cut into cubes
2 (28 oz. ea.) diced tomatoes
1 tsp. sugar
1 (16 oz.) box bow-tie pasta
garlic salt (optional)
Italian seasoning (optional)
salt and pepper, to taste
1 (16 oz.) bag shredded Mozzarella cheese (for topping)

SAUCE:

Finely chop the onion. In a medium pot or saucepan, sauté the onion in oil on a low heat until medium to dark brown. Stir constantly to avoid sticking. Chop bell pepper and garlic coarsely. Add the bell pepper and garlic to the pot. Season the mixture with salt and pepper, to taste.

Cook until the bell pepper starts to soften, stirring occasionally to keep from sticking. Add cubed (chunked) chicken and 3/4 cup of water to pot. Simmer and stir until chicken until cooked throughout.

Slice mushrooms and zucchini. Add mushrooms and zucchini to pot. Cook for about 6 minutes.

Empty both cans of diced tomatoes and sprinkle Italian seasoning and salt and pepper (any dried herbs such as basil or oregano should do. You can season the mixture however you like).

Fill one can 1/3 with water and add to pot. Add sugar to reduce acid. Simmer for about 45 minutes to an hour.

PASTA:

Boil pasta according to package directions until tender. Season water with garlic salt.

SERVE:

To serve, layer pasta, then sauce, then top with shredded cheese.

Enjoy!

Submitted by: A. M. N.