2 pkgs. boneless chicken breasts
12 oz. pkg. fresh mushrooms
3 med. peppers (cut up)
1 lg. onion (chopped)
2 cans whole tomatoes (drained and sliced)
1/2 lb. butter
Garlic
1 c. Rosata wine
Italian dressing
Rotelli (about 2-3 c. cooked)

Cut chicken into bite size pieces. Marinate in Italian dressing 2 hours. Saute chicken in garlic and butter until tender. Remove from pan. Add peppers, onions and mushrooms to pan and saute. Add tomatoes and wine. Simmer 5 minutes. Add chicken and cooked rotelli; toss together.