| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Taste of ho, Poultry, Low fat, Diabetic | 4 | Servings |
INGREDIENTS
| 4 | Boneless skinless chicken breast halves | |
| 1 | cn | (14-1/2 ounces) italian stewed tomatoes |
| 1 | cn | (4 ounces) mushroom stems and pieces; drained |
| 1/2 | ts | Dried basil |
| 1/4 | ts | Garlic powder |
| 1 | tb | Cornstarch |
| 1/3 | c | Cold water |
| Hot cooked spaghetti |
INSTRUCTIONS
In a large skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until the juices run clear. Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. Combine cornstarch and water; add to tomato mixture. Return to a boil; cook and stir for 2 minutes. Serve chicken over spaghetti; top with tomato sauce. Yield: 4 servings. Nutritional Analysis: One serving (prepared with no-salt- added stewed tomatoes and calculated without spaghetti) equals 177 calories, 178 mg sodium, 73 mg cholesterol, 7 gm carbohydrate, 28 gm protein, 3 gm fat. Diabetic Exchanges: 3 very lean meat, 2 vegetable. Recipe by: Taste of Home December/January'98 Posted to Digest eat-lf.v097.n329 by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Dec 28, 1997
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