Recipe: Easy Chicken with Spinach Fettuccine (using stewed tomatoes and wine)

EASY CHICKEN WITH SPINACH FETTUCCINE

4 (4 ounces each) boneless, skinless chicken breast halves
1/4 teaspoon freshly ground pepper
1 cup chopped onion
1 clove garlic, minced
1 (14 l/2 ounce) can stewed tomatoes, undrained and chopped
1/2 cup Chablis or other dry white wine
1 (4 ounce) can mushroom stems and pieces, drained
1 bay leaf
1/4 teaspoon salt
4 cups cooked spinach fettuccine (cooked without salt or fat)
1 tablespoon minced fresh parsley (to garnish)

Cut chicken into bite-size pieces, and sprinkle with pepper.

Coat a large skillet with cooking spray; place over medium heat until hot. Saute chicken until lightly browned. Remove from skillet; set aside.

Saute onion and garlic in skillet until browned.

Add tomatoes, wine, chicken, mushrooms, bay leaf and salt; stir well. Simmer, uncovered, 15 minutes.

Spoon fettuccine onto serving platter. Remove bay leaf. Arrange chicken and vegetables on fettuccine; sprinkle with parsley.

Makes 6 servings
Source: Southern Living Annual
From: SueA, CA - 01-16-98