| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
cn |
(7-1/2 oz) tomatoes |
| 3/4 |
c |
Sliced fresh mushrooms |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped green pepper |
| 3 |
tb |
Dry red wine |
| 1 |
|
Clove garlic — minced |
| 1/2 |
ts |
Dried oregano — crushed |
| 1/4 |
ts |
Salt |
|
ds |
Pepper |
| 2 |
md |
Whole chicken breasts |
|
|
Skinned — boned & split |
|
|
Paprika |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Cold water |
| 4 |
oz |
Spaghetti — cooked |
INSTRUCTIONS
In a medium skillet cut up the undrained tomatoes. Add mushrooms, onions,
green pepper, wine, garlic, oregano, salt & pepper. Place chicken pieces on
the tomato mixture in skillet. Bring to a boil; reduce heat; cover and
simmer for 25 minutes. Keep warm. Combine cornstarch & cold water; stir
into a skillet mixture. Cook and stir until mixture is thickened and
bubbly. Cook and stir 2 minutes more. Arrange chicken and spaghetti on
platter; spoon sauce over chicken. Calories: 283 per serving Fat grams: 4
grams per serving
Recipe By :
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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