Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------CHICKEN AND VEGETABLES----------------------
1 lb Chicken breast meat, 1 tb White flour
-- boneless without skin 1/2 c Dry sherry or white wine
-- cut in 6 or 7 pcs. 1 c Canned tomatoes italian styl
1/4 ts Salt; optional -- drained and chopped
1/4 ts Black pepper 1 lg Green bell pepper
1 tb Olive oil -- seeded/cut in strips
1 lg Onion; chopped 1/2 ts Dried oregano
8 oz Mushrooms, fresh 1/2 ts Dried basil
-- cleaned and sliced 1/2 ts Dried thyme
2 Garlic cloves; minced Salt and pepper to taste
1/2 c Chicken broth (defatted) -- optional
-- divided

--------------------------TO SERVE-------------------------------
1 pk (8 oz) spaghetti, thin 2 ts Parmesan cheese
-- cooked as directed -- per serving

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X

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.

NUTRITIONAL DATA (based on 4 servings): Per Serving: Calories 463 Fat
(gm) 8.3 Sat. fat (gm) 2.2 Cholesterol (mg) 50 Sodium (mg) 302
Protein (gm) 29 Carbohydrate (gm) 60 % Calories from fat 16

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