1 pound boneless skinless chicken breasts, cut into chunks
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh sage or 1/2 teaspoon dried sage
1 pound dry linguine, cooked and drained
2 to 3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
In a skillet, heat oil over medium-high. Saute onion, peppers and mushrooms until tender. Add broth and vinegar; bring to a boil. Boil 2 minutes. Add tomato sauce, garlic, sugar, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add chicken, basil and sage. Cook, uncovered, 15 minutes more or until chicken is done and sauce is slightly thickened. Serve chicken and sauce over pasta. Sprinkle with cheese and parsley.