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
PER SERVING: Calories 604 Total Fat 5.7g Protein 47.8g Carbohydrate 84.4g Cholesterol 88mg Sodium 1066mg
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