INGREDIENTS:

1 pound boneless, skinless
chicken breast
2 tablespoons vegetable oil
1 can (15 ounce) stewed
tomatoes
1 teaspoon salt (or to taste)
1/2 teaspoon dried oregano (or
basil)
8 ounces pasta, cooked and
kept warm
4 tablespoons grated Parmesan
cheese

DIRECTIONS:

Trim all fat off the chicken and
cut it into several small pieces,
about 1-inch long and 1/2-inch
wide.




Pour oil in large skillet and heat
over medium-high heat.














Add chicken pieces.


















Cook over medium heat, stirring
occasionally, until opaque and
slightly golden.

















Add tomatoes.



















Add salt.


















Add basil.


















Stir. Bring to a boil and take off
the heat.

















Meanwhile, cook pasta. CLICK
HERE for instructions.







Put drained pasta into serving
plates, top with chicken and
tomato mixture and sprinkle with
Parmesan cheese. Serve hot.