Italian Chicken and Linguini

• 4 ounces uncooked linguine
• 1 small onion, cut into thin wedges
• 1 small green pepper, cut into thin strips
• 1 tablespoon cold water
• 1 teaspoon cornstarch
• 1 (14 1/2 ounce) can Italian tomatoes, stewed, undrained and cut up
• 2 tablespoons chopped fresh parsley

1. Cook linguini, drain, cover and keep warm.
2. Spray large skillet.
3. Heat over medium high heat.
4. Add onion and bell pepper, cook for 4-5 minutes, or until crispy, stirring constantly.
5. Reduce to medium low.
6. In bowl combine cold water and cornstarch, blend.
7. Add tomatoes, blend.
8. Stir into skillet.
9. Add two Herb Broiled Chicken Breast Halves, cook and stir 4 - 5 minutes.
10. Sauce should be bubbly and slightly thickened.
11. Serve chicken and mixture over linguini.

linguine, onion, green pepper, cold water, cornstarch, italian tomatoes, parsley

Taken from www.food.com/recipe/italian-chicken-and-linguini-203456 (may not work)