• 1/4 lb. shitake mushrooms
• 2 tsp. olive oil
• 4 (4 oz.) boned, skinned chicken breasts
• 1 (14 1/2 oz.) can no salt tomatoes (undrained and chopped)
• 1 tbsp. chopped fresh parsley
• 1 tsp. dried basil
• 1/4 tsp. salt
• 1 clove garlic, minced
• 1 (1/2 x 2 inch) orange rind strip
• 1 tbsp. lemon juice
• 2 c. hot cooked spinach fettuccine

1.  Cook chicken 3 minutes on a side. Spray pan with Pam.
2. Add tomatoes and next 6 ingredients. Cover and cook over medium heat about 10 minutes or until chicken is done. Remove chicken from skillet and keep warm.
3. Bring cooking liquid to a boil over medium high heat. Cook 5 minutes or until reduced to 1 3/4 cups. Discard orange rind. Spoon sauce over chicken. Serve over fettuccine.
4. Yield: 4 servings - about 271 calories per chicken breast half, 1/2 cup pasta, 1/4 plus 3 tablespoons sauce