Low Fat/Low Cal Chicken Cacciatore

Course : Chicken
Serves: 4
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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 chicken breasts -- skinned -- boned and split
1 teaspoon paprika
2 teaspoons cornstarch
2 tablespoons cold water
4 ounces spaghetti -- cooked

Preparation / 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.


Nutritional Information:

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

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