1/2 cup vegetable oil
3 cloves garlic, minced
1/2 cup tomato paste
1 onion, diced
1 large yellow squash, cut into 1/2 inch pieces
1 cup sliced mushrooms
1 green bell pepper, diced
3 tablespoons olive oil
1 clove garlic, crushed
1 (8 ounce) can tomato soup
1 (10 ounce) package frozen chopped spinach, thawed
1 (2 ounce) can tomato juice concentrate
Heat oil in large skillet over medium heat. Cook and stir garlic and tomato paste in oil until blended. Stir in onion, squash and mushrooms. Cook and stir in the oil mixture.
Stir olive oil and garlic mixture into skillet with skillet, cook over medium heat until heated through. Stir in tomato soup, toss. Remove from heat. Stir in drained spinach and tomato juice concentrate. Add chicken, stir until browned.
Return skillet to heat and add chicken. Reduce heat to low and cook and stir for 5 minutes, stirring occasionally. Remove chicken and refrigerate. Meanwhile, stir tomato soup into skillet. Cover and simmer over medium heat for 2 minutes. Add chicken and cook for 2 minutes.
Transfer chicken to a large platter. Drain off grease. Add spinach and tomato juice concentrate and simmer for 2 minutes. Add chicken and cook for 2 minutes.
Toss with tomato sauce and serve with sauce.