Company Chicken and Pasta
Serve with a fresh green salad.

Servings: 4

• 1 - 8 ounce package uncooked pasta or spaghetti
• 2 teaspoons extra virgin olive oil
• 2 onions, chopped
• 2 green bell peppers cut into thin strips
• 1 pound skinless, boneless chicken breast halves
• 1 - 28 ounce can crushed tomatoes
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground cumin

Bring a large pot of lightly salted water to a boil, cook the spaghetti for 8 to 10 minutes, until al dente, and drain.

Heat the oil in a skillet over medium heat and sauté the onions and peppers until tender. Remove from heat, and set aside.

Place the chicken in the skillet, and brown about 5 minutes on each side. Return onions and peppers to skillet, and pour in the tomatoes. Season with Italian seasoning, garlic powder, chili powder, red pepper and cumin. Cover; reduce heat to low, and cook 25 minutes, or until chicken juices run clear. Serve over the cooked pasta.

Per Serving: 459 Calories; 5g Fat (10.4% calories from fat); 1g Saturated Fat; 38g Protein; 66g Carbohydrate; 7g Dietary Fiber; 66mg Cholesterol; 346mg Sodium. Exchanges: 3 Grain (Starch); 3 1/2 Lean Meat; 4 Vegetable; 1/2 Fat.

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