24 (4 oz.) halves chicken breasts, skinned and boned
Pepper
4 tbsp. unsalted butter
1 1/2 c. onions, diced
1 1/2 c. green peppers, diced
1 tsp. garlic powder
2 tsp. dried basil leaves
1/2 pouch pkg. (106 oz. per pouch pkg.) Prego no salt added pouch spaghetti sauce
1/2 pt. Chablis or other dry white wine
Cooked pasta (rotini or lg. shells)

Season chicken breasts on each side with pepper. Grill chicken for 3 minutes on each side. Meanwhile, in a large saucepan over medium heat in hot butter, cook onions and peppers with garlic and basil until tender. Stir in sauce and wine. Heat, stirring occasionally. Spread half of sauce mixture in each of 2 baking pans (12 x 20 x 2 inch).

Place 12 chicken breasts halves in sauce in each pan. Spread remainder of sauce over chicken.

Bake, uncovered, at 350°F for 20 minutes or until done. Serve over cooked pasta.

Yield: 24 servings.