Ingredients

4 boneless, skinless chicken breast halves
14-1/2 oz. canned Italian stewed tomatoes
4 oz. canned mushrooms, stems and pieces
1/2 tsp. dried basil
1/4 tsp. garlic powder
1 tsp. cornstarch
1/3 C. cold water
hot cooked spaghetti

Cooking Instructions

In a large skillet coated with nonstick cooking spray, cook chicken for 5 to 6 minutes on each side, or until the juices run clear. Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. Combine cornstarch and water; add to tomato mixture. Return to a boil. Cook and stir for 2 minutes. Serve chicken over spaghetti topped with tomato sauce.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)