1 lb boneless skinless chicken breast halves
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (16-oz) diced tomatoes, drained
1 can (8-oz) tomato sauce
2 tbsp Splenda Granular
1 1/2 tsp Italian seasoning
1/3 cup sliced ripe olives
1/8 tsp black pepper
3 cups hot cooked whole-wheat fettuccine noodles
Slice the chicken breasts into 30 to 32 pieces. Spray a large skillet with canola or olive oil nonstick cooking spray. Saute the chicken with the onion and bell pepper for 6 to 8 minutes. Stir in the tomatoes and the tomato sauce then add the Splenda, Italian seasoning, olives, and black pepper. Mix well to combine; lower the heat to simmer. Simmer mixture for 10 to 15 minutes, stirring occasionally.
Yield: 6 servings of 1/2 cup of pasta and 2/3 cup of sauce each.
Per serving: approximately 210 calories, 22 g carbs, 21 g protein
Note: File Photo