194 calories/23g protein per serving
|1 ½ lbs Chicken Breasts, Boned & Skinned||609 calories||139.95 protein|
|1 14 ½ oz can Tomatoes, cut up||127 calories||6.5 protein|
|¼ cup dry Red Wine||82 calories||0.2 protein|
|1 tbls snipped Fresh Basil or 1 tsp Dried Basil, crushed||0 calories||0 protein|
|1 tsp Splenda||2 calories||0 protein|
|1 clove Garlic, minced||8 calories||2 protein|
|1 Bay Leaf||0 calories||0 protein|
|1 tbls cold Water||0 calories||0 protein|
|2 tsps Cornstarch||40.66 calories||0 protein|
|1 cup sliced Pimiento-Stuffed Olives or Pitted Ripe Olives||calories||protein|
1) Coat an unheated skillet with nonstick cooking spray. Preheat over medium heat. Add chicken and cook for 10-15 minutes or until browned, turning to brown evenly.
2) Add undrained tomatoes, wine, basil, sugar, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; keep warm.
3) In a small bowl stir together cold water and cornstarch. Stir into tomato mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Discard bay leaf.
4) If desired, serve chicken and tomato mixture over hot cooked spaghetti. Sprinkle with olives.
Optional: Serve over hot spaghetti noodles