Vegetable cooking Spray
4 (4 oz.) boneless, skinless chicken breast halves
1/4 Teaspoon freshly ground pepper
1 Cup chopped onion
1 Clove garlic, minced
1 (4 oz.) Can mushroom stems, drained
1 (14 1/2 oz.) Can stewed tomatoes, un-drained and chopped
1 Bay leaf
1/4 Teaspoon salt
1/2 Cup Chablis or vermouth
4 Cups cooked spinach fettuccini
1 Tablespoon fresh parsley, minced
Coat skillet with cooking spray: place over medium heat until hot. Cut chicken in to bite size pieces and sprinkle with pepper: Sauté chicken until lightly browned. Remove from skillet and set aside. Sauté onions and garlic in skillet. until browned. Add chicken, mushrooms, tomatoes, bay leaf, salt and wine. Stir well. Simmer uncovered 15 minutes. Spoon fettuccini out onto serving platter. Remove bay leaf. Arrange chicken & vegetables on noodles-sprinkle with parsley. 6 Servings 271 Calories per cup.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!