1 lb. skinned boned chicken breasts
1 tbsp. vegetable oil
1 c. sliced mushrooms
1 (14 1/2 oz.) can tomato wedges, drained
1 c. chicken broth
1 tbsp. cornstarch
3 tbsp. commercial pesto sauce, divided
8 oz. fettuccine
fresh basil sprig

Cut chicken into 1-inch pieces and set aside. Place oil in a hot wok, tilting to coat surface. Add chicken, stirring well. Cook about 4 minutes or until chicken is no longer pink. Stir in sliced mushrooms and tomato wedges. Cook for 4 to 5 minutes or until mushrooms are tender. Combine chicken broth and cornstarch. Stir until smooth. Add to chicken mixture and cook for 5 to 6 minutes or until slightly thickened. Add 1 tablespoon pesto sauce, stirring well. Cook fettuccine according to package directions. Combine hot fettuccine and remaining pesto sauce, tossing gently. Serve chicken mixture over pasta. Garnish with basil sprig, if desired.

Yield: 4 servings.

NOTE: Chicken "nuggets" can be used in place of the whole breasts to save time. A can of whole tomatoes can be substituted for the tomato wedges, but will need to be coarsely chopped and drained.