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      RECIPE TITLE "ITALIAN CHICKEN" Sent in by: Larry Holmes, Ontario, Canada - courtesy of http://www.a2zrecipes.net
    Source: The American Diabetic Association

    yields serves 4 time-- easy

      RECIPE INGREDIENTS

    4 boneless skinless chicken breast halves
    1 (14 1/2 oz.=410 ml) can Italian stewed tomatoes
    1 (4 oz=120 ml)) can mushroom stems and pieces, drained
    1/2 teaspoon (3 ml) dried basil
    1/4 teaspoon (1 ml) garlic powder
    1 tablespoon (15 ml) cornstarch
    1/3 cup (80 ml) cold water
    Hot cooked spaghetti

      METHOD

    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.

      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

     

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