4 oz. dried fettuccine, cooked and drained
4 skinless boneless chicken breast halves
1/2 c. milk
1/3 c. Italian seasoned bread crumbs
1 tbsp. olive oil
1 (14.5 oz.) can diced tomatoes with roast garlic
1 (6 oz.) can tomato paste
1/4 c. grated Parmesan cheese
fresh basil

Cook pasta as package directs; drain. Dip chicken in milk; coat with crumbs. Cook chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm.

Stir undrained tomatoes, tomato paste and 1/2 cup water into skillet. Simmer 3 minutes or until heated through.

Place fettuccine on serving platter. Arrange chicken breast on top of fettuccine. Pour sauce over top and sprinkle with Parmesan cheese. Garnish with basil, if desired.

Serves 4.