1 package (16-oz) spaghetti
2 tablespoons olive oil
1 pound fresh boneless, skinless chicken breasts, cut into 1-inch pieces
2 onions, peeled and chopped
3 cloves garlic, peeled and minced
2 cups sliced mushrooms
1 can (28-oz) Italian stye plum tomatoes, with juice
2/3 cup dry red wine
1 green pepper, seeded and thinly sliced
1/4 cup minced and trimmed parsley
1 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme
1 bay leaf
Cook spaghetti according to package directions; drain, cover and set aside.
Heat the oil in a large skillet over medium high heat. Add the chicken and sauté until lightly brown, 5 to 8 minutes. Remove the pieces to a plate with a slotted spoon; reserve.
To the skillet, add the onions and garlic sauté in the pan drippings over medium heat for 3 minutes. Add the mushrooms and sauté for 5 minutes. Add the tomatoes, red wine, reserved chicken, green pepper, parsley, oregano, thyme and bay leaf. Simmer gently for 25 to 30 minutes. Serve over hot spaghetti.
Serving Size: 1/8 of a recipe
Servings per Recipe: 8
Amount per serving
Calories 370
Calories from Fat 45
%Daily Value
Total Fat 5 g 8 %
Saturated Fat 1 g 4 %
Cholesterol 35 mg 11 %
Sodium 210 mg 9 %
Carbohydrates 55 g 18 %
Dietary Fiber 5 g 20 %
Sugars 7 g
Protein 23 g
Vitamin A 10 %
Vitamin C 50 %
Calcium 6 %
Iron 25 %
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