By sexyswamprat

  • 4 boneless skinless chicken breast halves

  • 1 (14 1/2 ounce) can Italian stewed tomatoes

  • 1 (4 ounce) can mushroom stems and pieces, drained

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon garlic powder

  • 1 tablespoon cornstarch

  • 1/3 cup cold water

  • Hot cooked spaghetti

  1. In a large skillet coated with nonstick cooking spray; cook chicken for 5 to 6 minutes on each side or until the juices run clear.

  2. Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil.

  3. 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. Serves 4.

Nutritional Facts

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 Exchange
3 very lean meat
2 vegetables

dinner skillet spaghetti mushrooms stewed tomatoes italian chicken/poultry chicken b vitamins vitamin c vitamin d stovetop main dish

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