Italian Chicken

• 4 skinless, boned chicken breasts, cut in medium sized chunks
• 2/3 c. water
• salt and pepper
• 1 small onion, chopped
• 1/3 green pepper, chopped
• 12 oz. can V-8 juice
• 2 (15 oz.) cans Hunt's Italian tomato sauce
• 2 Tbsp. sugar
• 2 tsp. basil leaves
• 2 tsp. oregano
• 1 Tbsp. olive oil
• 1/3 c. Parmesan cheese

1. Use 10-inch skillet.
2. Put in chicken breasts.
3. Add water, salt and pepper, onion and green pepper.
4. Cover and simmer for 5 to 10 minutes.
5. Add remaining ingredients.
6. Cover; bring to hard boil for a few minutes.
7. Then tilt cover and reduce to slow simmer until sauce is thick and chicken is tender.
8. Serve over linguine that has been cooked, drained and returned to pot and sprinkled with parsley flakes and olive oil.

skinless, water, salt, onion, green pepper, s italian, sugar, basil, oregano, olive oil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731988 (may not work)