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In a nonstick skillet coated with nonstick cooking spray, cook chicken for 6 minutes on each side; remove and keep warm. Add mushrooms, garlic, basil and Italian seasoning to skillet; saut until mushrooms are tender. Stir in spaghetti sauce and wine or broth. Add chicken; cover and simmer for 10 minutes or until heated through. Serve over pasta.
Yield: 4 servings.
Nutritional Analysis: One serving (prepared with low-sodium broth and reduced-sodium spaghetti sauce; calculated without pasta) equals 332 calories, 118 mg sodium, 73 mg cholesterol, 20 gm carbohydrate, 31 gm protein, 13 gm fat, 5 gm fiber.
Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 starch.
Cuisine: "Italian"Source: "Quick Cooking Jan/Feb 2000"Copyright: "Reiman Publications"
Per Serving (excluding unknown items): 143 Calories; 2g Fat (10.6% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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