SICILIAN CHICKEN & PASTA

Ingredients:
4 boneless, skinless chicken
   breast
½ teaspoon Creole seasoning
½ teaspoon dried basil
½ teaspoon dried oregano
2 cans (15-1/2 ounces) Italian-
   style stewed tomatoes

2 tablespoons cornstarch
¼ teaspoon Tabasco sauce
1 clove minced garlic
¼ cup grated Parmesan
    cheese
1 small package of angel hair
   pasta (8 ounces)

Preparation:
Preheat the oven to 425 degrees. Sprinkle the chicken with the seasoning, and pat it with the herbs. Place the chicken in a baking dish, and cover it with foil. Bake for 15 minutes.

While the chicken is baking, pour the canned tomatoes into a medium saucepan and add the cornstarch, the Tabasco sauce and the garlic. Cook the mixture until it is thickened, about 5 minutes.

After 15 minutes, remove the chicken from the oven, pouring off any liquid form the pan. Pour the heated sauce over the chicken and sprinkle the grated cheese on top. Place the pan back in the oven and cook, uncovered, for 10 more minutes.

Cook the pasta according to the package directions. Drain and place it on a platter. Top the pasta with the chicken and the sauce.


Yield: Makes 4 servings, each giving 1 complex carbohydrates (the pasta), 3 ounces protein (the chicken and the cheese) and 1 simple carbohydrate (the tomatoes).

Each Serving Provides:
Carbohydrates: 27g
Protein: 25g
Fat: 9g
Calories from fat: 20

Cholesterol: 50mg
Sodium: 878mg
Calories: 396