Serving Size:  4

   8   ounces   chicken breast, no skin, no bone -- cut 1/4  strips
     3/4  cup   onion -- sliced    1   cup   red pepper -- sliced
     2/3  cup   fresh mushrooms -- sliced  
    1/2  cup   white wine
   4   ounces   ripe olives -- sliced
   2   teaspoons  fresh rosemary -- chopped
     1/4  teaspoon   pepper
  12   ounces   pasta - dry -- Linguini preferred
  28    ounces lowfat spaghetti sauce
    parmesan cheese -- optional


Prepare the pasta as directed on the package; drain and rinse; keep warm.  While the pasta is cooking, in a large skillet coated with a nonstick spray, add the chicken and cook until browned.  Remove the chicken and set aside.  Spray a bit more coating, add a bit of some white wine or chicken broth and saute' the onion, red pepper, and mushrooms for 3-5 minutes.  Stir in the chicken, spaghetti sauce, white wine, olives, rosemary and pepper.  Simmer for 5 minutes.  Serve over hot pasta.  Sprinkle with parmesan cheese if desired.

  Serving Ideas : Serve with warm rolls and a green salad

  Per Serving:  Calories: 513.8;  Fat: 5.6g;  Protein: 14.6g;  Carbs: 84.9g;  Cholest: 0mg;  Sodium: 836mg

Into the sunset I will go, closing yet another beautiful day.