4 oz. linguine
2 tbsp. red wine
2 tbsp. tomato paste
1 tbsp. sugar
1 tsp. salt
1 tsp. dried basil
1 c. broccoli, chopped
1 c. sliced mushrooms
1 tbsp. cooking oil
2 skinless chicken breasts
2 cloves garlic
1 med. tomato
1/4 c. olives
1 tbsp. parsley
Grated Parmesan cheese

Cook linguine. In bowl, combine red wine, tomato paste, sugar, salt and basil; set aside. In large skillet over medium heat cook broccoli and mushrooms in oil, about 1 to 2 minutes, until crisp. Remove. Add chicken and garlic to skillet. Cook about 3 minutes until chicken is done. Stir in tomato mixture, vegetables, tomato and olives to skillet. Cook 2 minutes until mixture is heated through. Toss over linguine. Top with parsley and Parmesan cheese.