When I first made this classic dish, chicken cacciatore, I asked an Italian friend how to make it. "Don't use red wine; it spoils the dish. Use white wine only," was her emphatic answer. This recipe is a quick, 30-minute version of a dish that usually cooks for hours. To save even more time, use peeled baby carrots and slice all the vegetables in a food processor. Slice the mushrooms and remove them, then slice the carrots, celery, green pepper and onions together. That way, you won't have to wash the bowl in between.

Linda Gassenheimer, Miami Herald

Chicken With Green Peppers And Tomatoes

2 (8-ounce) chicken breasts on the bone, skin, wings and fat removed

1 teaspoon olive oil

Salt and fresh ground black pepper to taste

1/2 cup extra dry vermouth

1/2 small onion, sliced (1/2 cup)

1 medium carrot, thinly sliced (1/2 cup)

2 medium cloves garlic, crushed

1/2 green bell pepper, sliced (1/2 cup)

1 cup sliced portobello mushrooms

2 cups no-salt-added marinara sauce

2 tablespoons grated Parmesan cheese

1/4 pound whole wheat linguine (cooked while the chicken is simmering)

HEAT olive oil in a medium-size nonstick skillet over medium-high heat. Brown chicken 21/2 minutes per side. Add salt and pepper to cooked side.

REMOVE chicken and pour vermouth into skillet, scraping up the brown bits. Add the onion and carrot. Cover and simmer 3 minutes. Lower to medium heat. Add garlic, green bell pepper, mushrooms and marinara sauce.

RETURN chicken to skillet and gently simmer, covered, for 5 minutes or until chicken is cooked through. A meat thermometer should read 180 degrees. Add salt and pepper to taste. Sprinkle with Parmesan and serve over linguine.

Yields: 2 servings.

PER SERVING: 399 calories; 46g protein; 27g carbohydrate; 9g fat (79 calories from fat; 9g saturated fat); 117mg cholesterol; 230mg sodium; 5g fiber.