2 teaspoons olive oil
Four 4-ounce skinless chicken thighs
1 onion, chopped
3 garlic cloves, minced
3 cups sliced mushrooms
One 14 1/2 ounce can diced tomatoes (no salt added)
1 green bell pepper, seeded and diced
1/4 cup tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti
1. In a large nonstick skillet, heat the oil. Add the chicken and brown 2
minutes on each side. Transfer to a plate.
2. In the same skillet, cook the onion and garlic, stirring as needed, until
softened, about 5 minutes.
3. Add the mushrooms, tomatoes, bell pepper, tomato paste, oregano and black
pepper; bring to a boil, stirring as needed. Return the chicken to the skillet.
Reduce heat and simmer, covered, stirring as needed, until the chicken is cooked
through, about 25 minutes. Serve the spaghetti, topped with the chicken and
PER SERVING: 419 Calories, 8 g Total Fat, 2 g Saturated Fat, 94 mg Cholesterol,
245 mg Sodium, 54 g Total Carbohydrate, 5 g Dietary Fiber, 32 g Protein, 73 mg
SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 3 Protein/Milks, 1 Fat.
POINTS PER SERVING: 8.
MAKES 4 SERVINGS