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Easy Italian Chicken
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4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (4 ounces) 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 cooking spray, cook chicken for 5-6
minutes on each side or until the juices run clear. Meanwhile, in a
saucepan over medium heat, combine the tomatoes, mushrooms, basil and
garlic powder; bring to a boil. Combine cornstarch and water;
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |