Chicken Milano

1 c. regular long-grain rice or orzo (rice-shaped pasta)

2 whole large chicken breasts

2 T. butter or margarine

1 medium onion, sliced

1 small garlic clove, minced

1 10 ¾-oz. can condensed tomato soup

1 4-oz. jar sliced mushrooms, drained

2 medium zucchini (1 ¼ lbs.), sliced

½ t. basil

1/8 t. crushed red pepper

            Prepare rice or orzo as label directs.  Meanwhile, remove skin and bones from chicken breasts; cut breast meat into 1 ½-inch chunks.  In 10-inch skillet over medium heat, in hot butter or margarine, cook onion and garlic until onion is tender, stirring occasionally.  Add chicken chunks; cook until chicken is lightly browned on all sides, stirring frequently.  Stir in undiluted tomato soup and remaining ingredients; over high heat, heat to boiling.  Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.  To serve, spoon chicken mixture over rice in deep platter.  Makes 4 servings.  460 calories per serving.