Heat saffron ace (or olive oil) in a large nonstick skillet over medium heat.

Add the sliced onion, green pepper, and mushrooms to the skillet.

Cook until slightly tender, stirring occasionally.

Add the cubed chicken to the skillet.

Cook, turning the chicken frequently, until it is no longer pink.

Stir in the tomato sauce, chopped tomatoes, Worcestershire sauce, dried oregano, dried basil, garlic powder, lite salt, and pepper.

Cover the skillet and simmer for 5 to 10 minutes, until the chicken is cooked through and the flavors are blended.

Serve the Sicilian-style chicken over rice.