• 1 1/2 boneless skinless chicken breasts, cut into strips
• 3 teaspoons Mediterraneo Hot Paté, or to taste
• 1 cup fresh mushrooms, sliced (try a mix of white and wild)
• 1 cup bell peppers, any color, sliced
• 1 cup onions, sliced
• 1 teaspoon dried Thyme
• 1/4 teaspoon dried Oregano
• 1/2 cup dry red wine
• 1/2 cup extra virgin olive oil
• 1 jar (520g) any Mediterraneo Tomato Sauce

Mix Hot Paté with one tablespoon olive oil and rub into chicken. Let sit for 15 minutes to allow flavors to penetrate. Heat remaining olive oil in a large non- stick skillet and add chicken. Sauté until chicken is browned.

Add peppers, onions and mushrooms to skillet; sauté one minute. Add herbs and wine, plus sea salt and pepper to taste. Raise heat to high and cook until wine is almost gone and vegetables are tender. Add tomato sauce and simmer on low to heat through. Serve over linguine or other favorite pasta.