Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           can  tomatoes -- (7-1/2 oz)
     3/4           cup  sliced fresh mushrooms
     1/4           cup  chopped onion
     1/4           cup  chopped green pepper
  3        tablespoons  dry red wine
  1              clove  garlic -- minced
     1/2      teaspoon  dried oregano -- crushed
     1/4      teaspoon  salt
  1               dash  pepper
  2       medium whole  chicken breasts -- skinned
                        -- boned & split
                        paprika
  2          teaspoons  cornstarch
  2        tablespoons  cold water
  4             ounces  spaghetti -- cooked

Preparation:

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.

Nutritional Information:

382 Calories (kcal); 14g Total Fat; (34% calories from fat); 35g Protein; 26g Carbohydrate; 93mg Cholesterol; 237mg Sodium