From Virginia Wiedemann:  "A lot of folks won't eat green peppers because they "repeat" on them.  NO PROBLEM: just peel them with a potato peeler.  No burps!!!!!  Now, you're ready for a treat."

3 chicken breasts (about 1#), pounded to 1/2" thick
4 C. green peppers, cut in 1" cubes
1/1/2 C. chopped onion
2 cloves finely chopped garlic
1 Tbsp. extra virgin olive oil
8 oz. sliced fresh mushrooms
8 Greek black olives, chopped
2 Tbsp. capers
1 can artichoke hearts cut in thin slices
1 26 oz. can low-fat spaghetti sauce
pasta

Cook your favorite pasta.  Prepare sauce and chicken while it's cooking.

Sauté onions and garlic in oil in non-stick pan until onions are transparent.  Add mushrooms and sauté until they give up their liquid.  Then add green pepper chunks and sauté about 5 minutes more. Remove vegetables from pan to a bowl.

Lightly flour chicken breasts.  Spray the same pan with olive oil spray, turn heat to medium high, and brown breasts on both sides, then remove.

Return veggies to pan, add capers and spaghetti sauce, cover and cook over low heat 10 minutes.  Cut chicken into 1" cubes and add to pan, along with artichoke slices.  Cover and cook over low heat about 7 minutes to finish cooking chicken.

Serve over your favorite pasta