Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----WALDINE VAN GEFFEN VGHC42A-----
   1 1/2  pounds        green bell peppers -- cut into strips
   8      ounces        yellow onion -- 1/2" strips
   1      pound         mushrooms -- halved
     1/4  cup           olive oil
   4      teaspoons     garlic -- minced
  32      ounces        canned tomatoes w/juice -- cut 1/2" pcs
  16      ounces        tomatoes -- crushed in puree
   1 1/2  teaspoons     thyme
     1/2  teaspoon      marjoram
     3/4  teaspoon      black pepper
     1/4  teaspoon      crushed red pepper
     1/2  cup           white wine
   4      teaspoons     chicken bouillon granules
                        flour -- for dredging
   2      pounds        boneless skinless chicken breast halves -- cut in
                        thirds
                        olive oil as needed
   1      pound         fresh spaghetti -- cooked

Preparation:

Heat oil in Dutch over over medium high heat. Add peppers, onions and mushrooms and saute, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 tb olive oil in a large non-stick skillet. Dredge chicken in flour and saute until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been addes, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.