Source: Better Homes and Gardens
Makes 6 servings
Start to Finish: 20 minutes
12 ounces dried linguine or spaghetti
4 cloves garlic, minced
2 tablespoons lower-fat margarine
1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
1/2 teaspoon dried chervil, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
6 ounces fresh mushrooms, sliced
1 27-1/2-ounce jar light spaghetti sauce
1/2 cup dry white wine
2 teaspoons sugar (optional)
1. Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet cook garlic in hot margarine for 30 seconds. Add half of the chicken and half of each of the herbs. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken, reserving drippings in skillet. Repeat with the remaining chicken and herbs.
2. Add mushrooms to drippings in skillet. Cook and stir about 3 minutes or until tender. Add spaghetti sauce, wine, and, if desired, sugar. Return chicken to skillet; heat through. Serve over the hot pasta. Makes 6 servings.