1/2 cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons dried oregano
1 teaspoon dried basil
2 pounds boneless, skinless chicken breast halves - cut into 1 inch cubes
1 cup chopped onion
1 cup frozen chopped spinach
1 cup diced cooked ham
1 cup sliced mushrooms
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 cup chopped green bell pepper
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (2.25 ounce) can lemon juice
1 (8 ounce) can tomato paste
1 tablespoon dried oregano
1 teaspoon dried basil
In a large nonstick skillet, heat oil over medium heat. Add Worcestershire, oregano, basil, chicken cubes and onion. Cook, stirring, until chicken is lightly browned. Remove chicken from pan and set aside.
In a small bowl, stir together spinach, ham, mushrooms, bell pepper, green bell pepper, bell pepper and green bell pepper. Stir spinach mixture into pan with chicken. Cook over medium heat for about 2 minutes, stirring constantly to break up clumps of chicken. Cook for 5 minutes, stirring constantly, until spinach is tender. Alternately stir in tomato sauce, tomato paste, lemon juice, tomato paste, oregano, basil and lemon juice. Cook for 5 minutes and pour over chicken.