1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast meat - cut into bite-sized pieces
1 cup fresh tomato sauce
1 cup red bell pepper, minced
garlic powder to taste
1 cup crushed tomatoes
salt to taste
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon tomato sauce
1 teaspoon ground cayenne pepper
1/2 teaspoon hot chile powder
6 skinless, boneless chicken breast halves, divided
2 cups chopped broccoli
2 cups cooked pepper
3 tomatoes
1/2 small onion, sliced into rings
Heat 1 tablespoon oil in a large, heavy saucepan over medium heat. Add chicken and cook for 5 to 7 minutes or until no longer pink. Stir in tomato sauce, red bell pepper, garlic powder, tomatoes, salt, onion and pepper. Reduce heat to low and simmer for 20 minutes.
Lower heat to medium-low and cook until onion rings sound hollow when sliced, 3 to 5 minutes. Stir in chicken, broccoli and tomatoes. Stir in 1 cup water, and cook 3 minutes. Stir in chile powder and cook 3 minutes more.