CHICKEN CACCIATORE
Serve with a green salad & bread sticks

Cooking Spray
1-1/2 pounds skinless, boneless chicken breast cut in large pieces*
1-1/2 C. sliced, fresh mushrooms (Or more as desired.)
1 C. chopped, yellow onion.
1 clove crushed garlic–Optional.
2 15oz. cans chunky tomato sauce** (Such as Hunt’s Ready Sauce with Onions, Celery & Green Bell
Peppers.**)
1/2 C. dry white wine (But NOT one labeled: Cooking Wine.)
1/8 tsp. plain old ground black pepper.
1 tsp Italian Spice–Or 1/2 tsp basil, 1/4 tsp thyme,
1/4 tsp marjoram & a pinch of oregano.

12 oz. (Uncooked) pasta.

1.Spray a large skillet with cooking spray; place over med-hi heat until hot. Add chicken, brown on all sides and remove from skillet.

2.Add onions (& garlic, if using) to skillet, cook a minute–Stirring constantly**–Add mushrooms and continue cooking another minute or two (Mushrooms will start to water out.)
Remove garlic now, if you wish, or leave it if you like more garlic flavor and remove before serving.
Add chicken, tomato sauce, wine and spices; bring to a boil. Cover, reduce heat and simmer 15 minutes or until chicken is done.

3.meanwhile; cook pasta according to package directions but omitting fat & salt. Drain.
Serve chicken & sauce over pasta.

*Can use a cut-up fryer, in place of breast, but remove the skin.
**I chop a bell pepper & a couple ribs of celery and add them to the skillet after the onion has cooked a minute but before adding the mushrooms–Then use a #3 Can (28 oz) of diced tomatoes.

Yield: 6 Servings.
Serving size: 1 C. chicken sauce & 1 C. pasta.

Exchanges per serving: 3 very lean meat, 3 Starch, 2
Vegetable.
Per Serving:
Calories: 400 (9% from fat)
Fat: 3.8g (Saturated fat 0.6g.)
Protein: 35.4g
Fiber 3.9g
Cholesterol: 66mg
Sodium 408mg.