Tomato-Basil Chicken

• 8 ounces whole wheat fettuccine, uncooked
• 2 teaspoons olive oil or 2 teaspoons vegetable oil
• 1 medium onion, finely chopped (1/2 cup)
• 1 garlic clove, finely chopped
• 3 medium tomatoes, chopped (2 1/2 cups)
• 2 cups cooked chicken or 2 cups turkey breast, cubed
• 3 tablespoons fresh basil (chopped ) or 1 teaspoon dried basil leaves
• 12 teaspoon salt
• 18 teaspoon red pepper sauce

1. Cook and drain fettuccine as directed on package.
2. Cover to keep warm.
3. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat.
4. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender.
5. Stir in remaining ingredients except fettuccine; reduce heat to medium.
6. Cover; cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
7. Serve over fettuccine.

whole wheat fettuccine, olive oil, onion, garlic, tomatoes, chicken, fresh basil, salt, red pepper

Taken from www.food.com/recipe/tomato-basil-chicken-346004 (may not work)