Chicken Pepperoni



1 stick pepperoni (Skinned)

1/2 teaspoon salt

1 Green Pepper

1 Red Pepper

1 Medium Onion

1 Cup fresh sliced mushrooms

1/4 teaspoon freshly ground pepper

1/2 teaspoon ground oregano (or 2 teaspoons fresh)

2 tablespoons garlic (preferably crushed)

1 Bay Leaf

1 pound boneless, skinless chicken breasts

16 ounce tomato sauce

16 ounce crushed tomatoes

1 six-ounce can tomato paste

1/2 teaspoon crushed red pepper flakes (or more, to taste)



Dice pepperoni into 1/4" cubes. Cut chicken into bite-sized chunks

Cook in chicken over medium heat. As chicken starts to brown Put all

ingredients into pan. Cook for 45 minutes over medium heat. Serve

over linguine or angel hair spaghetti. Parmesan cheese optional (I

use Monterey jack shredded. Garlic bread on the side also.