Skinny Cacciatore

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 3 teaspoons canola oil, divided
• 1 large green pepper, chopped
• 2 celery ribs, thinly sliced
• 1 medium onion, chopped
• 1-3/4 cups sliced fresh mushrooms
• 1 medium carrot, shredded
• 3 garlic cloves, minced
• 1 can (29 ounces) tomato sauce
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 bay leaf
• 3 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon pepper
• 9 ounces uncooked spaghetti
• Additional shredded carrot, optional

1. In a
2. coated with cooking spray, brown chicken in 2 teaspoons oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.
3. Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
4. Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf. Drain spaghetti; serve with chicken mixture. Garnish with additional carrot if desired.

chicken breasts, canola oil, green pepper, celery, onion, mushrooms, carrot, garlic, tomato sauce, italian diced tomatoes, bay leaf, oregano, basil, pepper, spaghetti, carrot

Taken from www.tasteofhome.com/recipes/skinny-cacciatore/ (may not work)