1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
6 boneless, skinless chicken breast halves (approx. 1 1/2 lbs.)
1/4 c. olive oil, divided
1 c. sliced mushrooms
1 c. sliced zucchini
1/2 c. sliced onion, separated into rings
1/2 c. julienne-cut green pepper
1 clove garlic, minced
1 tsp. dried oregano leaves, crushed
1/2 tsp. dried rosemary, crushed
1 2/3 c. (15 oz. can) Contadina Italian style tomato sauce
1 lb. (16 oz.) dry pasta (fettuccine, linguine, or spaghetti), cooked and drained, or 2 c. rice, cooked

Combine flour, salt and pepper. Coat chicken breasts with seasoned flour; set aside.

In 10 inch skillet with cover, heat 2 tablespoons oil; saute chicken for 3 to 4 minutes per side or until lightly browned. Remove chicken from skillet.

Add remaining oil to skillet and quickly saute mushrooms, zucchini, onion, green pepper, garlic, oregano and rosemary stirring constantly for 3 to 4 minutes. Return chicken to skillet; arrange vegetables over chicken. Pour tomato sauce over vegetables. Bring to a boil; reduce heat and cover. Simmer for 20 minutes or until chicken is tender. Serve over hot pasta or rice.