| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken breasts without skin |
|
|
Nonstick cooking spray |
| 14 1/2 |
oz |
Tomatoes, canned cut up |
| 1/4 |
c |
Dry red wine |
| 1 |
t |
Sugar |
| 1 |
t |
Dried basil, crushed |
| 1 |
|
Cl Garlic, minced |
| 1 |
|
Bay leaf |
| 1 |
T |
Water |
| 2 |
t |
Cornstarch |
| 4 |
oz |
Cooked spaghetti |
| 1/4 |
c |
Pimiento-stuffed olives, sli |
INSTRUCTIONS
Recipe by: New Dieter's Cookbook Preparation Time: 1:00 Rinse chicken;
pat dry. Spray a 10-inch skillet with nonstick cooking spray.
Preheat over medium heat. Add chicken and brown for 10 to 15 minut
turning to brown evenly. To the skillet, add undrained tomatoes,
wine, sug basil, garlic, and bay leaf. Bring to boiling; reduce heat.
Cover and sim about 35 minutes or till chicken is tender. Transfer
chicken to another di keep warm. In a small bowl stir together water
and cornstarch. Stir into tomato mixture in skillet. Cook and stir
till thickened and bubbly. Cook stir for 2 minutes more. Serve chicken
and sauce over cooked spaghetti. Garnish with olives, i desired. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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