Cut boneless skinless chicken breasts into bite sized pieces. Saute crimini mushrooms in a large nonstick skillet. After a few minutes add 1/4 cup dry white wine and chicken pieces. Continue to cook until chicken is white on the outside.
Stir in a jar of your favorite pasta sauce (I recommend Barilla roasted garlic with this dish), 1/2 to 3/4 cup dry white wine and fresh or dried basil or thyme. Cover and simmer until chicken is cooked though, 15 minutes or so.
Serve over brown rice or Barilla Plus multigrain pasta and sprinkle with fresh parsley. You could also add sliced zucchini to this dish near the end of cooking time. Another thought is to top the brown rice with cooked spinach or another favorite vegetable and then top with chicken and sauce. This could easily be made without the wine though it adds great flavor.