Chicken with basil tomatoes\

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breast halves with salt and pepper, then add them to the hot skillet and cook for 5-6 minutes per side until golden and cooked through. Transfer to a plate and set aside.

Add the remaining 2 tablespoons of olive oil to the same skillet and reduce heat to medium. Dice the onion and add it to the skillet, cooking for 3-4 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the dried basil and canned crushed tomatoes to the skillet, stirring well to combine. Bring the mixture to a simmer and cook for 5-7 minutes, allowing flavors to meld.

Stir in the red-wine vinegar and return the cooked chicken to the skillet. Simmer gently for 3-4 minutes until the chicken is heated through.

Remove the skillet from heat and stir in the plain nonfat yogurt and fresh basil until evenly incorporated. Season with salt and pepper to taste.

Divide the hot cooked noodles among four serving bowls. Top each portion with the chicken and basil-tomato sauce, then sprinkle with grated parmesan cheese. Serve immediately.