Chicken with Basil

Joyce's Notes: This recipe is simple but tasty. In the summer, I use fresh basil leaves. In the winter, I use garden basil leaves that I dried the previous summer or substitute with commercial basil.

Chicken with Basil on Linguine 4 Servings
Cook the linguine according to package directions. (Place in boiling water when you add tomatoes to chicken.)
8	oz	Linguine
Spray a 10"-12" skillet with olive oil. Sauté over medium heat until lightly brown:
1	lb	Chicken Breast, skinned, boned, cut into 1/2" - 1" chunks.
2	cloves	Garlic, minced or pressed
Add the next ingredients. Cover and simmer 5 - 10 minutes.
2	cans	Diced tomatoes, 14 1/2 can, partly drained
or 24	oz.	Fresh tomatoes, chopped
2/3	cup	Nissley dry white wine
1/4	cup	Basil, fresh leaves, chopped
or 1/4	cup	Basil, dried leaves from garden, crumbled
or 2	teas	Basil, dried, commercial
1/4	teas	White Pepper
1	teas	Salt, if tomatoes were not salted
Spoon over drained linguine, and sprinkle with:
1/4	cup	Parsley, fresh leaves, chopped
Serve on the side:		Parmesan Cheese, shredded or grated