 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
I needed a menu light on calories but heavy on flavor for my husband's associates. They weren't watching calories, but I was and wanted to eat, too. This recipe was a big success and no one guessed I'd skinnied it down! Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces |
3 teaspoons canola oil, divided |
1 large green pepper, chopped |
2 celery ribs, thinly sliced |
1 medium onion, chopped |
1-3/4 cups sliced fresh mushrooms |
1 medium carrot, shredded |
3 garlic cloves, minced |
1 can (29 ounces) tomato sauce |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1 bay leaf |
3 teaspoons dried oregano |
2 teaspoons dried basil |
1/4 teaspoon pepper |
9 ounces uncooked spaghetti |
additional shredded carrot, optional |
Directions:
1. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.
2. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
3. Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf. Drain spaghetti; serve with chicken mixture. Garnish with additional carrot if desired. Yield: 6 servings.
|
|