Yield: 4 servings.
1 medium onion, chopped
1 green or sweet red pepper, chopped
6 large fresh mushrooms, thinly sliced
1/3 cup low-sodium chicken broth
2 tablespoons red wine vinegar
3 cups no-salt-added tomato sauce
2 garlic cloves, minced 1 teaspoon sugar
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into chunks
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh sage or 1 teaspoon rubbed sage
1 package (16 ounces) linguine, cooked and drained
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
In a skillet coated with nonstick cooking spray, saute onion, pepper and mushrooms over medium-high heat until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce, garlic, sugar and pepper; return to a boil. Reduce heat; cover and simmer for 25 minutes. Add chicken, basil and sage. Cook, uncovered, 15 minutes more or until chicken is tender and sauce is slightly thickened. Serve chicken and sauce over linguine. Sprinkle with cheese and parsley.