Ingredients

2 lb. chicken breasts without skin
nonstick cooking spray
14-1/2 oz. tomatoes, canned, cut up
1/4 C. dry red wine
1 tsp. sugar
1 tsp. dried basil, crushed
1 clove garlic, minced
1 bay leaf
1 Tbsp. water
2 tsp. cornstarch
4 oz. cooked spaghetti
1/4 C. pimiento-stuffed olives, sliced

Cooking Instructions

Rinse chicken; pat dry. Spray a 10-inch skillet with nonstick cooking spray. Preheat over medium heat. Add chicken and brown for 10 to 15 minutes turning to brown evenly. To the skillet, add un-drained tomatoes, wine, sugar, basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for about 35 minutes or until chicken is tender. Transfer chicken to another dish and keep warm. In a small bowl stir together water and cornstarch. Stir into tomato mixture in skillet. Cook and stir until thickened and bubbly. Cook stir for 2 minutes more. Serve chicken and sauce over cooked spaghetti. Garnish with olives, if desired.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)