A winning recipe from DLM's Healthy Alternative Contest 1995. Submitted by Earle Slayton

Ingredients:

• 3 boneless, skinless chicken breast halves (1 lb)
• 8 oz tomato sauce
• 6 oz tomato paste
• 1 Tbsp lemon juice
• 1/4 cup water
• 2 Tbsp olive oil
• 1/2 tsp celery seed
• 1 large onion, halved and sliced
• 1 tsp crushed basil
• 1 clove garlic, minced
• 1/2 tsp salt (optional)
• 15 oz can tomato wedges
• 1/4 tsp black pepper
• 1 large green pepper, halved and sliced
• 1/4 cup Sauterne
• 8 oz vermicelli or other pasta, cooked
• 1 bay leaf

Directions:

Cut chicken into 3" x 1" pieces. Drizzle with lemon juice. Heat olive oil in large skillet. Add chicken and brown on all sides. Remove chicken with slotted spoon. In same skillet, sauté onion and garlic about 3 minutes. Add tomato wedges, including juice, green pepper, bay leaf and browned chicken.

Combine tomato sauce, paste, water and all spices in a bowl. Add sauce to skillet; cover and simmer for 30 minutes.

Blend Sauterne into skillet mixture, and simmer gently an additional 15 minutes, uncovered. Cook pasta; drain and place on a warmed serving platter. Top with chicken and sauce and serve.

Makes 4 servings

Per 5 oz serving: 138 calories; 18% of calories from fat; 2.8g total fat; .5g saturated fat; 22mg cholesterol; 227mg sodium; 17g total carbohydrates; 11g protein