ITALIAN CHICKEN

Italian Chicken

4 boneless skinless chicken breast halves
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (4 ounce) can mushroom stems and pieces, drained
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/3 cup 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 cholesterol, 7 gm carbohydrate, 28 gm protein, 3 gm fat

Diabetic Exchange: 3 very lean meat, 2 vegetables