Title: Low Fat/low Cal Chicken Cacciatore
Categories: Chicken Diet Lowfat
Yield: 4 Servings
| 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.