Instructions: 1. Pour entire contents of can of tomatoes into large wide saucepan. If using whole tomatoes, break up. Place over med-high heat. Add garlic and worcestershire and bring to boil, stirring occasionally. To thicken, gently boil, uncovered and stirring often.

2. Trim fat from chicken. Cut into 1/2" strips. When sauce is almost as thick as youd like, add chicken, separating strips. Reduce heat and simmer, stirring often until chicken is cooked (6-8 mins).

3. Spoon over hot pasta or rice. Sprinkle with Parmesan.

Great with steamed green vegetable. Refrigerated sauce will keep 2 days.

Var: Stir in 2 tbsp vodka into sauce with chicken and 2-3 thinly sliced celery stalks. For extra fire, add hot pepper sauce.

Preparation Time: 00:50

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