Here's my basic sauteed chicken recipe:
On medium heat, lightly brown 1 tablespoon of chopped garlic in 2 tablespoons of olive oil.
Sprinkle these spices/herbs directly onto cubed/sliced chicken: Basil, oregano, salt, pepper, a *little* bit of onion powder, thyme or crushed rosemary. Use your nose and your best judgment to figure out what you'd like in which amounts. Go light on the rosemary, for instance, since it can overpower. And your guests/family can always add salt.
Once you've sprinkled your spices/herbs on, throw them in your heated pan with the garlic. Cook until done.
I usually do several pounds of chicken this way and freeze it. You can use it for pretty much anything after that.
For your "Bertoli" type meal, here's what I do: I use the bird's eye mixed veggie steamer bags. Toss one in the microwave. For your basic, can do anything "white sauce" (also called a beschemel): In a pot on your stove, heat 2 tablespoons butter. Slowly add 2 tablespoons all-purpose flour and whisk until smooth. Pour in 1 cup milk, stirring constantly until it thickens. Add whatever spices/herbs/etc that you'd like to use for flavor. Parmesean goes well in this as well. Once the sauce is thickened, throw your chicken in. Pour over veggies and noodles.