Spaghetti Chicken with Mushroom Sauce
From the American Institute for Cancer Research

1 split (2 halves) skinless chicken breast, with ribs
4 skinless chicken thighs
1 tsp. extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 lb. crimini or white mushrooms, thickly sliced
1 can (28 oz.) can diced tomatoes
1 tsp. dried oregano
1/2 tsp. dried basil
Pinch of red pepper flakes, optional
Salt and freshly ground black pepper
8 oz. spaghetti or linguini, preferably whole-wheat
1/4 cup (1 oz.) freshly grated Parmigiano- Reggiano cheese
Coat a large skillet with cooking spray. Heat pan over medium-high heat. Brown chicken, turning pieces, so it colors on all sides, about 8 minutes. Transfer chicken to a plate.

Heat oil in the pan. Sauté onions and garlic until translucent, 4 minutes. Add mushrooms. Sauté until moist, about 4 minutes. Add tomatoes and their liquid, oregano, basil and pepper flakes, if using. Season to taste with salt and pepper. Return chicken to skillet. Cover and simmer until chicken is white at the bone when cut with a sharp knife, about 40 minutes, turning it after 25 minutes.

Transfer chicken pieces to a plate. When cool enough to handle, pull the meat from the bones. There will be about 8 ounces white meat and 6 ounces dark meat. Set aside dark meat for Chicken Spaghetti. Cover the rest, and refrigerate, to use in soup or salad.

For Chicken Spaghetti, cook 4 servings of pasta. If necessary, reheat sauce. When hot, add reserved shredded chicken. Spoon sauce over pasta. Sprinkle with cheese, and serve.

Makes 4 servings.

Per serving: 386 calories, 9 g. total fat (3 g. saturated fat), 54 g. carbohydrate, 23 g. protein, 6 g. dietary fiber, 402 mg. sodium.