Low-Fat Chicken Cacciatore

• 1 lb. boneless, skinless chicken breasts
• 1 Tbsp. vegetable oil
• 1 sliced medium onion
• 1/2 sliced green bell pepper
• 2 c. sliced fresh mushrooms
• 1 tsp. minced garlic
• 1 (28 oz.) can diced Italian style tomatoes
• 2 Tbsp. fresh parsley, chopped
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried basil leaves
• 1 (8 oz.) pkg. wide egg noodles

1. Cut chicken into 1-inch cubes.
2. In a large skillet, saute chicken in vegetable oil until no longer pink in the center. Remove chicken from skillet and saute onion, green pepper, mushrooms and garlic until onions are transparent.
3. Add chicken and remaining ingredients, except noodles.
4. Simmer 15 minutes. Serve over cooked egg noodles.
5. Sprinkle with Parmesan cheese.

chicken breasts, vegetable oil, onion, green bell pepper, mushrooms, garlic, italian style tomatoes, fresh parsley, salt, pepper, basil, wide egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=661268 (may not work)