2 chickens, boned & skinned
2 tsp. olive oil
1 green pepper, chopped fine
1 onion, chopped fine
2 oz. can sliced mushrooms, drained
2 cloves garlic, minced
1 (20 oz.) can crushed tomatoes
1 (10 oz.) can (or 1 c.) chicken broth
2 tbsp. white wine
1 1/2 tbsp. oregano
Salt & pepper to taste
6 oz. thin spaghetti noodles or 1 c. rice

Cut chicken into bite-size pieces. Heat oil in non-stick skillet and brown chicken. Stir in chopped pepper, onions, mushrooms and garlic. Cook and stir until lightly brown. Add tomatoes, broth, wine and oregano. Simmer until thick. Add noodles or rice. When it begins to thicken, check rice (or noodles) when rice is done, dish is ready. Serves 4. Double all the ingredients for 8 or more servings.