6 (3 oz.) skinned, boned sm. chicken breast halves
2 tbsp. olive oil or cooking oil
3 c. (8 oz.) sm. fresh mushrooms, or 2 (4 oz.) jars whole button mushrooms,
drained
2 med. sweet red or green peppers, cut into strips
1 lg. (1 c.) onion, thinly sliced and separated into rings
2 cloves garlic, minced
1/2 c. dry white wine
1 sm. serrano chili pepper, seeded and finely chopped OR
1/4 tsp. crushed red dried pepper (optional)
1 (28 oz.) can tomatoes, cut up
2 tbsp. tomato paste
2 tbsp. lemon juice
2 tsp. dried basil, crushed
1 tsp. sugar
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. pepper
Hot, cooked penne or rigatoni pasta

In a heavy 12 inch skillet or Dutch oven, brown chicken in hot oil on all sides (4 or 5 minutes total). Remove chicken, set aside. Add mushrooms (if using fresh), sweet peppers, onion and garlic to skillet drippings. Cook until the vegetables are tender.

Add mushrooms (if using canned), wine and serrano or crushed red pepper to vegetable mixture. Bring to boiling; reduce heat. Simmer, uncovered, until almost all liquid evaporates. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan.

Simmer, uncovered, 15 minutes or until chicken is tender and no longer pink. Or, after returning chicken to pan, bake, uncovered, in 350 degree oven 10 to 15 minutes or until chicken is done (use oven proof skillet for this method). Serve over cooked pasta. Serves 6.

253 calories (28% from fat), 29 grams protein, 13 grams carbohydrates, 8 grams fat (saturated fat 2 grams), 72 milligrams cholesterol, 511 milligrams sodium, 806 potassium, 3 grams dietary fiber.