Instructions: In a large skillet, heat 1 tablespoons oil over medium-high heat. Add the onion and red pepper and cook for 3 to 4 minutes until softened slightly, stirring frequently.

Add the mushrooms, 1/2 cup wine, the garlic, and the tomato paste and cook 5 minutes longer.

Season about 1 1/2 cups of all-purpose flour with salt and pepper. Dip the chicken in the seasoned flour to lightly coat both sides; shake off any excess.

In a Dutch oven or a large heavy saucepot , heat the remaining 1 table- spoon oil. Cook the chicken for 5 to 7 minutes on each side or until lightly browned.

Add the cooked vegetables to the saucepot of chicken. Then stir in the basil and ad the chicken both and the remaining 1/2 cup red wine. Cover the pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes, cover and simmer for 15 minutes longer. Serve over noodles.

Makes 4 to 6 servings.

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