Italian Chicken

Yield: 4 servings

Ingredients

• 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

Instructions

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.
4. Serve chicken over spaghetti topped with tomato sauce.

Nutrition

Per one serving (prepared with no-salt-added stewed tomatoes and calculated without spaghetti): 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