2 tbsp. butter
1 garlic clove, minced
1 lb. boneless chicken breast halves, skinned and cut into 1 inch cubes
1 c. chopped fresh basil
Salt and pepper
2 (15 oz.) cans tomato sauce
1 c. water
2 tsp. sugar
1 lb. freshly cooked linguine
Grated Parmesan cheese

Melt butter in heavy skillet over medium heat. Add chicken, 1/2 cup basil and garlic. Season with salt and pepper. Stir until chicken is springy to touch, 2 to 3 minutes. Set aside.

Combine tomato sauce, water and sugar in heavy medium saucepan over low heat. Stir in basil. Simmer about 30 minutes. Mix chicken. Season with salt and pepper. Place linguine on serving platter. Pour sauce over. Sprinkle with Parmesan cheese. Makes 4 servings.