Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------CHICKEN AND VEGETABLES------------------------
1 lb Chicken Breast Meat,
-Boneless Without Skin,
-cut in 6 or 7 pcs.
1/4 ts Salt -- optional
1/4 ts Black Pepper
1 tb Olive Oil
1 lg Onion -- chopped
8 oz Mushrooms, Fresh, cleaned
-and sliced
2 Garlic Cloves -- minced
1/2 c Chicken Broth (Defatted),
-divided
1 tb White Flour
1/2 c Dry Sherry Or White Wine
1 c Canned Tomatoes Italian
-Style -- drained and
-chopped
1 lg Green Bell Pepper,
-seeded/cut in strips
1/2 ts Dried Oregano
1/2 ts Dried Basil
1/2 ts Dried Thyme
Salt And Pepper To Taste,
-optional

--------------------------TO SERVE-------------------------------
1 pk (8 Oz) Spaghetti, Thin,
-cooked as directed
2 ts Parmesan Cheese, per
-serving

Sprinkle chicken with salt, if desired, and pepper. In spray-coated
Dutch oven or similar large, heavy pot, cook chicken pieces over
medium heat, turning frequently, until they begin to brown. With
slotted spoon, remove chicken to medium bowl and set aside.

Add oil, onion, mushrooms, garlic, and 3 Tbs broth to pot. Stir up any
browned bits from pot bottom. Cook over medium heat, stirring
frequently, 5 or 6 mins or until onion is tender. If liquid begins
to evaporate, add more broth.

Add flour and stir into a smooth paste. Stir in remaining chicken
broth and sherry to stir until mixture thickens slightly. Add
tomatoes, green pepper, oregano, basil, and thyme.

Return chicken to pot. Cover and simmer 30 mins. Taste sauce and add
addtional salt and pepper if desired.

Serve individual portions of chicken and sauce over pasta. Top with
Parmesan cheese.

ENJOY!!! Recipe By
: Skinny One-Pot Meals - ISBN 0-940625-75-X

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