Skinny Cacciatore

This dish is a yummy treat on a cold day like today. It has lots of good fresh veggies in it as well as a number of items that are pretty common to have on hand, like canned tomatoes. This is healthy and tasty!

Skinny Cacciatore From Healthy Cooking Magazine

1 1/2 pounds boneless skinless chicken breasts, cut in 1" pieces
3 tsp canola oil, divided
1 lg green pepper, chopped
2 celery ribs, thinly sliced
1 medium onion, chopped
1 3/4 cup sliced fresh mushrooms
1 medium carrot, shredded
3 garlic cloves, minced
1 can (29 oz) tomato sauce
1 can (14 oz) Italian diced tomatoes, undrained
1 bay leaf
3 tsp dried oregano
2 tsp dried basil
1/4 tsp pepper
9 oz uncooked spaghetti

In a large nonstick skillet coated with cooking spray, brown chicken in 2 tsp oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.

Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Meanwhile, cook spaghetti according to package instructions. Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf. Drain spaghetti; serve with chicken mixture.