1 medium green pepper, cut into strips
1 medium onion, sliced into rings
8 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 chicken breast halves, boned and skinned
15 ounces tomato sauce
4 ounces chopped green chilies
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Dash cayenne pepper
Cooked spaghetti or rice, optional
In a large skillet, saute green pepper, onion and mushrooms in olive oil for 4-5 minutes or until crisp-tender.
Place the chicken breasts over the vegetables in a bowl. Combine tomato sauce, chilies and seasonings. Pour over the chicken, cover and simmer for 20 minutes or until chicken is tender and no longer pink. Serve over spaghetti or rice, if desired.