1/2 cn (7-1/2 oz) tomatoes
3/4 c  Sliced fresh mushrooms
1/4 c  Chopped onion
1/4 c  Chopped green pepper
3 tb Dry red wine
1    Clove garlic -- minced
1/2 ts Dried oregano -- crushed
1/4 ts Salt
ds Pepper
2 md Whole chicken breasts
Skinned -- boned & split
Paprika
2 ts Cornstarch
2 tb Cold water
4 oz Spaghetti -- cooked

In a medium skillet cut up the undrained tomatoes. Add mushrooms, onions,
green pepper, wine, garlic, oregano, salt & pepper. Place chicken pieces on
the tomato mixture in skillet. Bring to a boil; reduce heat; cover and
simmer for 25 minutes. Keep warm. Combine cornstarch & cold water; stir
into a skillet mixture. Cook and stir until mixture is thickened and
bubbly. Cook and stir 2 minutes more. Arrange chicken and spaghetti on
platter; spoon sauce over chicken. Calories: 283 per serving Fat grams: 4
grams per serving

05/27