Ingredients
- 1 bay leaf
- 525 gr chicken breasts without skin
- 270 gr tomatoes
- 60 ml dry wine (red)
- 45 gr spaghetti (cooked)
- 34 gr pimiento-stuffed olives
- 16 ml water
- 5 gr cornstarch
- 4 gr sugar
- 1 gr basil (dried)
- some garlic
Recipe by: New Dieter's Cookbook Preparation Time: 1:00 Rinse chicken; pat dry. Spray a 25 cm skillet with nonstick cooking spray. Preheat over medium heat. Add chicken and brown for 10 to 15 minut turning to brown evenly. To the skillet, add undrained tomatoes, wine, sug basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and sim about 35 minutes or till chicken is tender. Transfer chicken to another di keep warm. In a small bowl stir together water and cornstarch. Stir into tomato mixture in skillet. Cook and stir till thickened and bubbly. Cook stir for 2 minutes more. Serve chicken and sauce over cooked spaghetti. Garnish with olives, i desired.
