4 medium skinless boneless chicken breast halves
nonstick cooking spray
14 1/2 ounces reduced sodium stewed tomatoes
1 cup spaghetti sauce
2 1/2 ounce jar mushrooms, sliced and drained
6 ounces linguine or fettucine, dried
1 tablespoon cornstarch
1 tablespoon cold water
2 cups frozen pepper stir fry vegetables, yellow, green, and red bell peppers
and onions
1/2 cup lowfat mozzarella cheese, shredded
Rinse and pat dry the chicken. Spray an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add chicken; cook for 5 minutes, turning once. Add undrained stewed tomatoes, spaghetti sauce and mushrooms. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is tender and no longer pink.Cook linguine according to package directions, except omit the oil and salt; drain. Keep warm. Combine cornstarch and cold water in a small bowl; add to skillet. Cook and stir until thickened and bubbly. Stir in stir fry vegetables. Cook and stir for 2 minutes more. Serve over pasta. Sprinkle with mozzarella. Serves 4.
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