Serves/Makes: 8
* 2 teaspoons olive oil
* 1 large onion, chopped
* 3 cloves garlic, sliced
* 1 can (28-ounce size) whole tomatoes
* 1 can (8-ounce size) tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 3/4 teaspoon red-pepper flakes
* 3/4 pound linguine
* 1/4 cup fresh basil, cut into strips

Heat oil in large skillet over medium heat. Add onion and garlic; saute 8 minutes or until softened, without letting garlic brown.
Add tomatoes, tomato sauce, oregano, salt and pepper flakes. Bring to a simmer, breaking up tomatoes with wooden spoon; simmer over medium heat 10 minutes.

While sauce is simmering, cook linguine in large, deep pot of lightly salted boiling water until al dente, firm yet tender.
Stir chicken into sauce; cook 3 to 4 minutes or until chicken is cooked through.

Drain linguine. Toss with sauce. Garnish with basil.
Per serving: 285 calories; 3 grams fat; 1 gram saturated fat; 19 grams protein; 45 grams carbohydrate; 4 grams fiber; 929 milligrams sodium; 86 milligrams cholesterol