oz. dried fettuccine, cooked and drained
skinless, boneless chicken breast halves
cup bread crumbs
TBSP olive oil
can (14.5oz) diced tomatoes with roasted garlic
can (6oz) Tomato Paste
cup grated Parmesan cheese
Cook pasta according to package directions, drain. Dip chicken in milk; coat with crumbs Cook chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm. Stir undrained tomatoes, tomato paste and 1/2 cup water into skillet. Simmer 3 minutes or until heated through. Serve sauce over chicken and fettuccine. Sprinkle with cheese. Garnish with basil if desired.