Italian-style chicken and tomato-wine sauce served over fettuccine.

Chicken Fillets in Tomato-Wine Sauce

Butter-flavored non-stick vegetable spray

1 pound chicken breast fillets cut into 8 pieces
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 (16-ounce) can whole tomatoes, quartered, liquid retained
2 red onions, sliced
2 cloves garlic, minced
1 teaspoon dried basil leaves
1/2 cup white wine

Fettuccine, cooked according to package directions

1. Spray non-stick frypan with vegetable spray. Heat to medium high, add chicken and brown about 2 minutes on each side. Remove chicken to warm platter and sprinkle with pepper and salt.
2. Drain all liquid from tomatoes (should be about 1 cup); pour tomato liquid into frypan and add onion, garlic and basil. Bring to a boil, reduce heat, cover and simmer until onion is tender, about 5 minutes.
3. Add tomatoes, wine and chicken; cover and simmer about 15 minutes. Remove cover and cook on medium temperature about 5 minutes.
4. Serve on fettuccini noodles.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.