Low Fat 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 tbsp. dry red wine
1 clove garlic, minced
1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1 dash pepper
2 md. whole chicken breasts, skinned, boned and split
Paprika
2 tsp. cornstarch
2 tbsp. cold water
4 oz. spaghetti, cooked

Directions:

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.

User Reviews:

My 16 year old son prepared this dish for our family. He found it easy to prepare & the results were delicious. It was "mild" in taste/seasoning.

Submitted by Vickie on November 02, 2001

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