Easy Italian Chicken Breasts
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
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
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.
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.