This Italian recipe is a great low fat dish
that the whole family will enjoy.
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
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
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