Easy Italian Chicken Recipe

4.5 4 6
Easy Italian Chicken Recipe
Easy Italian Chicken Recipe photo by Taste of Home
Publisher Photo

Easy Italian Chicken Recipe

Read Reviews
4.5 4 6
Publisher Photo
A hearty Italian dish that's a lovely fresh tasting main course you can serve with pride and without fuss. Boneless skinless chicken breasts are convenient to thaw and cook quickly.—Joan Rose, Langley, British Columbia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

In a large skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a thermometer reads 170°.
Meanwhile, in a saucepan over medium heat, combine the tomatoes, mushrooms, basil and garlic powder; bring to a boil. Combine cornstarch and water; gradually add to tomato mixture. Cook and stir for 2 minutes or until thickened. Serve chicken with spaghetti; top with tomato sauce. Yield: 4 servings.
Originally published as Easy Italian Chicken in Taste of Home December/January 1998, p9

Nutritional Facts

1 each: 177 calories, 3g fat (0 saturated fat), 73mg cholesterol, 178mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 very lean meat, 2 vegetable.

  • 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
  1. In a large skillet coated with cooking spray, cook chicken for 5-6 minutes on each side or until a thermometer reads 170°.
  2. Meanwhile, in a saucepan over medium heat, combine the tomatoes, mushrooms, basil and garlic powder; bring to a boil. Combine cornstarch and water; gradually add to tomato mixture. Cook and stir for 2 minutes or until thickened. Serve chicken with spaghetti; top with tomato sauce. Yield: 4 servings.
Originally published as Easy Italian Chicken in Taste of Home December/January 1998, p9

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Reviews forEasy Italian Chicken

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deedubb User ID: 5845630 22883
Reviewed Apr. 3, 2012

"I would make this again but with a bit of flare involved (i.e.salt, garlic salt, and other ingredients that aren't diabetic friendly)"

MY REVIEW
mother of 3 User ID: 1726536 50201
Reviewed Sep. 20, 2009

"This was tasty and quick. I added 1/4 tsp. dried oregano, used 1 clove minced garlic for the garlic powder, and substituted blenderized diced tomatoes. I sprinkled the breasts with basil and cooked them in a little olive oil."

MY REVIEW
lindachicken__Oklahoma User ID: 227696 25448
Reviewed Apr. 24, 2008

"This has been a family favorite for years!"

MY REVIEW
mdolan User ID: 1969721 22882
Reviewed Apr. 20, 2008

"This has been one of my families favorite recipees for several years. I'm making it today & I couldn't find my magazine with the recipee so I looked it up here. It is really good you need to try it."

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