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Low Fat Low Cal Chicken Cacciatore


1/2 can (7 1/2 oz) tomatoes
3/4 cup Sliced fresh mushrooms
1/4 cup Chopped onion
1/4 cup Chopped green pepper
3 tablespoon Dry red wine
1 Clove garlic, minced
1/2 tsp Dried oregano, crushed
1/4 tsp Salt
Dash of pepper
2 md Whole chicken breasts, Skinned, boned and split
Paprika
2 tsp Cornstarch
2 tablespoon Cold water
4 oz Spaghetti, cooked

Yield: 4 servings

In a medium skillet cut up the undrained tomatoes. Add mushrooms, onions, green pepper, wine, garlic, oregano, salt and 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 and 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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