2 (12 ounce) cans tomato paste
1 (14 ounce) can tomato juice
1 (10 ounce) can crushed tomatoes, drained
1 (5 ounce) can sliced mushrooms
1 (6 ounce) can crushed pineapple with juice
1/2 cup vinegar
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon onion powder
1 cup water
1/2 cup olive oil
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup red wine
In a large pot over medium high heat, combine tomato paste, tomato juice, tomatoes, mushrooms, pineapple and vinegar. Stir and cook until tomatoes are tender, about 5 minutes.
Stir in salt, pepper, onion powder, water, olive oil, spinach, wine and chicken. Reduce heat to low, and simmer for about 30 minutes.