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Italian Chicken


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

Serves 4.

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 Exchange: 3 very lean meat, 2 vegetables

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