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Chicken Linguine

pasta, chicken - breast

1 can (19 oz) tomatoes (undrained); chopped
2/3 cup dry white wine
2 onions; chopped
1/4 cup chopped fresh parsley
1 clove garlic; minced
1 teaspoon dried basil
salt and freshly ground pepper
3/4 pound boneless chicken breasts; skinned (about 3)
3/4 pound linguine

In saucepan, combine tomatoes, wine, onions, parsley, garlic, basil, and salt and pepper to taste; bring to boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes or until sauce has thickened. Cut chicken into thin strips; add to tomato mixture and simmer, stirring often, for about 5 minutes or until chicken is cooked through. Taste and adjust seasoning if desired. Meanwhile, in large pot of boiling salted water, cook linguine according to package directions or until al dense (tender but firm); drain well. Arrange linguine on serving platter and spoon chicken sauce over.

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 4 servings

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