1/2 pound wide egg noodles -- (8-oz. bag)

4 skinless, boneless chicken breasts

1 tablespoon olive oil

1 medium onion -- peeled and coarsely chopped

2 garlic cloves -- minced or more to taste

2 carrots -- sliced 1 bell pepper -- seeded and sliced

29 ounces Italian Seasoned Tomatoes -- (two 14 1/2-oz. cans)

2/3 cup white wine -- or chicken broth

2 teaspoons Worcestershire sauce

1 cup ripe olives -- sliced in half

2 bay leaves

2 teaspoons dried basil -- crushed

1/4 teaspoon dried oregano -- crushed

salt and pepper -- to taste

1 tablespoon cornstarch -- dissolved in 3 tablespoons cold water -- needed after cooked

Cut chicken up into good size chunks or strips. Heat oil in non-stick deep skillet or pot. Stir-fry chicken, onions, peppers, garlic and carrots until chicken is done and vegetables are tender-crisp. Add tomatoes, wine, Worcestershire sauce, bay leaves, salt, pepper, basil and oregano. Stir in olives. Bring to a boil, cover, and reduce heat and simmer until vegetables are tender. Bring back to a boil and stir in dissolved cornstarch stirring constantly. Serve over hot buttered noodles. Footnote : I like to simmer this dish about an hour or hour and a half, stirring every 15 minutes so it doesn't thicken on bottom and stick. When you want to reheat any kind of pasta, do not heat in micro-wave oven, just put in colander and run hot water over tossing while doing so. Micro-waving it will over cook it and it will become mushy. Serves at least 4

Per Serving (excluding unknown items): 144 Calories; 7g Fat (51.5% calories from fat); 1g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 337mg Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.