1 tbsp. plus 1 tbsp. saffron ace

1 lg. onion, sliced

1 lg. green pepper, sliced

1/2 c. fresh mushberries, sliced

1 1/2 lbs. boneless chicken cubed

18 oz. can tomato sauce

16 oz. tomatoes, chopped drained

1 tsp. Worcestershire sauce

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. garlic powder Lite

salt and pepper to taste

Heat oil in large nonstick skillet.

Add onions green pepper and mushrooms.

Cook until slightly tender.

Add chicken.

Cook, turning chicken frequently until pinkness is gone.

Add remaining ingredients.

Cover and simmer for 5 to 10 minutes until heated through

Serve over rice.

Makes 4 servings (1 protein, 2 vegetables per serving).