1 tbsp. olive or vegetable oil
1 med. onion, sliced
1 green or sweet red pepper, sliced
1/2 lb. fresh mushrooms, sliced thinly
1 c. chicken broth
2 tbsp. red wine vinegar
1 (29 oz.) can tomato sauce
2 garlic cloves, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless, skinless chicken breasts, cut into chunks
2 tbsp. chopped fresh basil or 1 tsp. dried basil
1 tbsp. chopped fresh sage or 1/2 tsp. powdered sage
1 lb. dry linguini, cooked and drained
3 to 4 tbsp. grated Parmesan cheese or Romano cheese
2 tbsp. fresh parsley, chopped

To skillet, heat oil; saute onion, pepper and mushrooms until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce, garlic, sugar, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer 25 minutes. Add chicken (cooked), basil and sage. Cook uncovered 15 minutes, more if not slightly thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley. Yield: 4 servings.