1 tbsp. plus 1 tsp. olive oil
4 (3 oz.) skinless, boneless chicken breasts
1 med. onion, thinly sliced and separated into rings
1/4 c. chopped fresh basil, or 1 tbsp. dried
2 garlic cloves, minced
1 1/2 c. canned, crushed tomatoes
3 tbsp. plain nonfat yogurt
1 tbsp. red wine vinegar
1 tbsp. grated Parmesan cheese
2 c. hot cooked noodles

Drizzle oil over both sides of chicken; place in 8 inch baking dish. sprinkle with onion, basil and garlic. With vented cover, microwave on high 6 to 8 minutes, rotating dish halfway through cooking and stirring once, until chicken is cooked through. Let stand, covered, 5 minutes.

Remove chicken to plate; cover and keep warm. Stir tomatoes, yogurt, vinegar and Parmesan into onion mixture. Microwave on medium 2 to 3 minutes, until heated through but not boiling; remove and reserve 1/2 cup sauce. Add noodles to dish; stir to coat well. Place on platter; top each with chicken and reserved sauce.

Each serving provides: 1 FA, 2 P, 1 V, 1 B, 15C. Per serving 282 calories, 7 g fat.