1 lb. chicken breasts, cut into 8 pieces
1/2 tsp. ground pepper
1/2 tsp. salt
1 tsp. basil
16 oz. can whole tomatoes, quartered and liquid retained
2 onions, sliced
2 cloves garlic, minced
Sm. can sliced mushrooms
1/2 c. white wine
Cooked fettucini for 4

Spray non - stick frying pan with non - stick spray. Heat to medium high, add chicken and brown on each side. Spray more vegetable spray if needed. Remove chicken to warm platter and sprinkle with salt and pepper. Drain all liquid from tomatoes, pour into frying pan, add onion, basil and garlic. Bring to a boil, reduce heat, cover and simmer until onion is tender. Add tomatoes, wine, drained mushrooms and chicken. Cover and simmer about 15 minutes. Remove cover and cook on medium heat about 5 minutes. Serve over cooked fettucini noodles. Sprinkle with Parmesan cheese if desired.