4 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 cup each chopped onions and chopped green pepper
3 cups sliced mushrooms
1 can (19 ounces) tomatoes, undrained, cut up
1 cup tomato sauce
1 can (5-½ ounces) tomato paste
½ cup dry white wine
1-½ teaspoons each dried basil and dried oregano
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
12 ounces uncooked spaghetti or linguini
Preheat oven to 350º.
Combine all ingredients except spaghetti in a large bowl and mix well. Transfer mixture to a small roasting pan or large casserole dish. Cover and bake for 1 hour, until chicken is very tender.
Ten minutes before cooking time has ended, prepare pasta according to package directions. Serve chicken and sauce over hot pasta.
Makes 4 servings.
Hint" To reduce the sodium content of this recipe, use no-salt-added tomatoes and low-sodium tomato sauce.
Recipe from LOONEYSPOONS by Janet and Greta Podleski
Total Fat 5.7g
| current weight: 123.6