Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    half chicken breasts -- boned and skinned
     1/8  teaspoon      garlic -- minced
   1      teaspoon      oil
   1      teaspoon      oregano
     1/8  teaspoon      salt
   1      4 ounce       thi spaghetti -- broken in quarters
     1/8  teaspoon      cayenne pepper
   1      small         onion -- chopped
   1      16 oz can     tomatoes
   1      small         green pepper-cored -- seeded, sliced 1/8"
                        -- thick
     1/4  cup           water
   1      tablespoon    parsley -- chopped

Preparation:

Place the chicken breasts between two sheets of plastic wrap or waxed paper. Pound the chicken breasts with a metal meat mallet until they are about 1/2" thick. Heat the oil in a frying pan or skillet. Brown the chicken breasts in the hot oil on both sides. Add the spaghetti, onion and pepper strips, placing them around the chicken. Break up the larger pieces of tomato. Pour the tomatoes and water over the top of the chicken. Bring to a boil. Lower the heat. Cover. Cook until the chicken and spaghetti are done (about 15 minutes). Remove the bay leaf. Serve garnished with chopped parsley.