Ingredients:
1 tablespoon olive oil
6 small bone-in chicken breast halves, skinned (about 2½ pounds total)
8 ounces fresh mushrooms, sliced (about 3 cups)
1 medium onion, sliced
1 clove garlic, minced
1 (14.5 ounce) can Muir Glen® no-salt-added diced tomatoes, undrained
1 (6 ounce) can no-salt-added tomato paste
1/2 cup dry white wine
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
6 ounces dried multigrain or whole grain fettuccine or linguine, cooked according to package directions
2 tablespoons small fresh basil leaves

Directions:

• In a very large skillet heat oil over medium heat. Add chicken; brown chicken on all sides, turning to brown evenly. Remove chicken, reserving drippings in skillet. Set chicken aside.
• Add mushrooms, onion, and garlic to drippings in skillet. Cook and stir about 5 minutes or just until vegetables are tender. Return chicken to skillet.
• In a medium bowl combine undrained tomatoes, tomato paste, dry white wine, Italian seasoning, salt, and pepper. Pour over chicken in skillet. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is no longer pink (170°F), turning once during cooking. Serve over hot cooked pasta. Sprinkle with basil.

Yields 6 Servings.

Nutritional Information:
Calories 330 (Calories from Fat 45); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 340mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars 8g); Protein 37g; Percent Daily Value*: Vitamin A 15%; Vitamin C 25%; Calcium 6%; Iron 20%