| 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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