Tomato-Basil Chicken

 

8

oz uncooked whole wheat fettuccine

2

teaspoons olive or vegetable oil

1

medium onion, finely chopped (1/2 cup)

1

clove garlic, finely chopped

3

medium tomatoes, chopped (2 1/2 cups)

2

cups cubed cooked chicken or turkey breast

3

tablespoons chopped fresh or 1 teaspoon dried basil leaves

1/2

teaspoon salt

1/8

teaspoon red pepper sauce

• 1 Cook and drain fettuccine as directed on package. Cover to keep warm.
• 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except fettuccine; reduce heat to medium.
• 3 Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.