Quick Chicken Cacciatore

Ingredients:

12	oz uncooked spaghetti noodles
1	cup all-purpose flour
6	boneless, skinless chicken breasts (4 oz each)
2	tbsp vegetable oil
1/3	cup tomato paste
1	can (14.5 oz) chicken broth
4	garlic cloves, pressed
1	tbsp cornstarch
1	tsp salt
1/2	tsp coarsely ground black pepper
1	medium green bell pepper
1	medium onion
8	oz sliced mushrooms
1	can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained
1/4	cup chopped fresh basil leaves

1. Cook noodles according to package directions; drain and set aside. Meanwhile, place flour in Coating Tray. Coat chicken in flour, shaking off excess. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken; cook without disturbing 2-3 minutes on each side or until golden brown. (Chicken will not be fully cooked.) Remove chicken from Skillet; keep warm.
2. Meanwhile, combine tomato paste, broth, pressed garlic, cornstarch, salt and black pepper in Classic Batter Bowl; mix well. Dice bell pepper using Chef's Knife. Chop onion using Food Chopper.
3. Combine bell pepper, onion and mushrooms in Skillet. Cook and stir 3-4 minutes or until vegetables begin to soften. Add broth mixture and tomatoes; bring to a simmer. Stir in basil and add chicken back to Skillet. Cover and simmer 5-7 minutes or until center of chicken is no longer pink and sauce is thickened. To serve, divide noodles among plates; top with chicken and sauce.

Yield: 6 servings

Nutrients per serving: Calories 480, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 65 mg, Carbohydrate 63 g, Protein 37 g, Sodium 980 mg, Fiber 4 g

Diabetic exchanges per serving: 4 starch, 3 1/2 low-fat meat (4 carb)