2 - 28 ounce
cans diced tomatoes
Sautee garlic in 1 tablespoon of the olive oil until lightly browned; remove from skillet and set aside. Cut chicken into bite-size pieces. Place chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white and juices run clear. Season with salt and pepper to taste.
Add tomato paste,
cooked garlic and combine. Add crushed tomatoes, basil, and water and
mix well. Bring to boil, then lower to a light simmer and cover. Simmer
for one hour, stirring occasionally. Test salt and pepper seasoning and
adjust if necessary. Thirty minutes into simmering time, add wine and
stir well and resume covered simmering.
* Your favorite pasta like spaghetti, penn or linguinne may be substituted.
Per Serving: 519 Calories; 8g Fat (14.3% calories from fat); 2g Saturated Fat; 32g Protein; 79g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 784mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fat.
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