Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  linguine
  2        tablespoons  red wine or water
  2        tablespoons  tomato paste
  1         tablespoon  sugar
  1           teaspoon  salt
  1           teaspoon  basil
  1                cup  asparagus spears -- fresh or frozen,
                        -- cut up
  1                cup  sliced fresh mushrooms
  1         tablespoon  oil
  2                     boneless skinless chicken breasts -- in 1/2" pieces
  2             cloves  garlic -- minced
  1             medium  tomato -- chopped
     1/4           cup  sliced pitted ripe olives
  1         tablespoon  chopped parsley
                        grated parmesan cheese

Preparation:

Cook linguine. Drain and keep warm. Meanwhile, combine red wine or water, tomato paste, sugar, salt and basil. Set aside. In large skillet, over Medium heat, cook asparagus spears and mushrooms in oil for 1 1/2 minutes until crisp-tender. Remove. Add chicken in 1/2" pieces and garlic. Cook for 3 minutes until chicken is done. Stir in vegetables, tomato- wine mixture, 1 med. tomato, chopped and olives. Cook and stir for 1-2 minutes until heated through. To serve, toss chicken mixture with linquine. Top with parsley and grated Parmesan cheese.

Nutritional Information:

306 Calories (kcal); 6g Total Fat; (16% calories from fat); 33g Protein; 30g Carbohydrate; 68mg Cholesterol; 681mg Sodium