Chicken And Pasta Neapolitan

• 2 Tbsp. olive oil or vegetable oil
• 1 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 3 1/2 c. (29 oz. can) tomato sauce
• 2 Tbsp. dry white wine (optional)
• 1 Tbsp. sugar (optional)
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• salt and pepper to taste
• 3 (8 oz.) San Giorgio rotini or rotelli, uncooked
• grated Parmesan cheese

1. In a large skillet over medium heat, heat oil.
2. Add chicken, onion and garlic.
3. Cook 5 minutes, stirring frequently or until chicken is no longer pink.
4. Stir in tomato sauce, wine, sugar and seasonings.
5. Heat to boiling.
6. Reduce heat.
7. Cook, covered, stirring occasionally for 20 minutes or until thickened.

olive oil, chicken breasts, onion, garlic, tomato sauce, white wine, sugar, basil, oregano, salt, san, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954024 (may not work)