MAIN DISH

FIRE-ROASTED TOMATOES

AND CHICKEN OVER ZITI

Wine adds body and zest to the sauce, but if you don't have any, leave it out. Start to finish: 20 minutes.

• 8 ounces ziti pasta

• 1 pound boneless, skinless chicken-breast halves

• 1 tablespoon olive oil

• 1 cup diced onions

• 6 ounces already-sliced button mushrooms

• Salt and pepper to taste

• 1 teaspoon bottled minced garlic

• 1 teaspoon dried Italian seasoning

• 1 (14 ½-ounce) can fire-roasted diced tomatoes

• ¼ cup dry white wine (optional)

• Parmesan cheese (optional)

Cook the pasta according to package directions.

Cut chicken into roughly ½-inch chunks. Heat oil in a 12-inch nonstick skillet over medium heat. Add onion, mushrooms and chicken. Salt and pepper lightly. Cook, stirring occasionally, until chicken is no longer pink, about 6 minutes.

Add the garlic and Italian seasoning. Cook and stir for 30 seconds. Add tomatoes with their juices and the wine. Bring to a boil, stirring occasionally, until sauce is thick, about 5 minutes. Serve over hot, drained pasta, topping with Parmesan cheese if desired. Makes 4 servings.

Per serving: 421 calories (17 percent from fat), 8 g fat (2 g saturated), 66 mg cholesterol, 34.5 g protein, 52.5 g carbohydrates, 4 g dietary fiber, 292 mg sodium.

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