6 sm. chicken breast halves, skinned and boned
2 tbsp. olive oil
3 c. sm. fresh mushrooms or 2 (4 oz.) jars whole button mushrooms, drained
2 med. sweet red or green peppers, cut into strips
1 lg. onion, thinly sliced and separated into rings
2 gloves garlic, minced
1/2 c. dry white wine
1 sm. chili pepper or 1/4 tsp. crushed red pepper
1 (28 oz.) can tomatoes, cut up
2 tbsp. tomato paste, (I use my own spaghetti sauce)
2 tbsp. lemon juice
2 tsp. dried basil, crushed
1 tsp. sugar
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
Rigatoni pasta

Use heavy 12 inch skillet. Brown chicken in hot oil on all sides. Remove chicken, set aside. Add mushrooms, (if using fresh), sweet peppers, onion and garlic to skillet drippings, cook until vegetables are tender. Add mushrooms, (if using canned), wine and crushed red pepper to vegetable mixture. Bring to boiling, reduce heat. Simmer uncovered until almost all liquid evaporates. Add undrained tomatoes, tomato paste, lemon juice, basil, thyme, sugar and salt and pepper. Return chicken to pan. Simmer uncovered 15 minutes or until chicken is tender and no longer pink or after returning chicken to pan, bake uncovered in 350 degree oven for 15 minutes until chicken is done. Serve over hot, cooked Rigatoni pasta.