ITALIAN CHICKEN

4 boneless skinless chicken breast halves
1 (14 1/2 oz.) can Italian stewed tomatoes
1 (4 oz.) can mushroom stems and pieces, drained
1/2 tsp. dried basil
1/4 tsp. garlic powder
1 T. cornstarch
1/3 C. cold water
Hot cooked spaghetti
In a large skillet coated with nonstick cooking spray; cook chicken for
5 to 6 minutes on each side or until the juices run clear.
Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms,
basil and garlic powder to a boil.
Combine cornstarch and water; add to tomato mixture. Return to a boil;
cook and stir for 2 minutes. Serve chicken over spaghetti, top with
tomato sauce. Serves 4.
NUTRITIONAL ANALYSIS: One serving (prepared with no−salt−added
stewed tomatoes and calculated without spaghetti) equals: 177 calories,
178 mg sodium, 73 mg cholorestrol, 7 gm carbohydrate, 28 gm protein,
3 gm fat
DIABETIC EXCHANGE: 3 very lean meat, 2 vegetables