1Melt butter in Dutch oven over medium-high heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until carrot is tender.
2Stir in chicken, 1/4 cup basil, the sugar, salt, tomatoes and tomato sauce. Heat to boiling; reduce heat to low. Simmer uncovered 20 to 25 minutes, stirring occasionally, until flavors are blended. Serve topped with basil.