1 tbsp cornstarch
1 can (14 1/2-oz)diced tomatoes, undrained
1 can (8-oz)tomato sauce
1/4 cup reduced-sodium chicken broth
1/4 cup dry red wine (or additional chicken broth)
1/2 tsp thyme
1/2 tsp basil
1/4 tsp salt
1-lb boneless, skinless chicken breasts, cut into strips
2 cloves of garlic, minced
1 tbsp canola oil
1 small yellow onion, diced
1 medium green bell pepper, julienned
1 small eggplant, peeled and cut into cubes
Hot cooked spaghetti
2 tbsp grated Parmesan cheese
Drain the tomatoes, pouring the juice into a medium bowl. Set the
tomatoes aside. To the juice in the bowl stir in the cornstarch and add
the tomato sauce, chicken broth, wine-if using, basil, thyme, and salt;
combine until smooth. Set mixture aside.
In a large nonstick skillet or Chinese wok, heat the canola oil.
Stir-fry the chicken and garlic in the hot oil until it is no longer
pink. Remove chicken and keep warm.
In the same skillet, stir-fry the onion and bell pepper for 4 minutes.
Add the eggplant to the skillet and stir-fry for another 4 to 5 minutes
or until tender. Stir the sauce in the bowl and add to the pan. Bring
mixture to a boil, cook and stir for 2 minutes or until thickened. Add
the chicken and tomatoes to the skillet and heat through. Serve over
the hot spaghetti; sprinkle with the Parmesan cheese.
Yield: 4-servings
Note: This dish is also suitable for diabetics as it contains 17 carbs
to 30 g protein per cup, including the spaghetti. Even better for you
if make it with whole-wheat spaghetti.
Note: File Photo