1 1/2- 2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
Nonstick spray coating
1 14 1/2 ounce can tomatoes, cut up
1/4 cup dry red wine
1 teaspoon sugar
1 teaspoon dried basil, crushed
1 clove garlic, minced
1 bay leaf
1 tablespoon water
2 teaspoons cornstarch
4 ounces spaghetti, cooked and drained
1/4 cup sliced pimiento-stuffed olives (optional)
Remove skin from chicken; pat chicken dry with paper towels.
Spray a 10-inch skillet with nonstick spray coating. Preheat over medium heat. Add chicken and brown for 10 to 15 minutes, turning to brown evenly.
Add undrained tomatoes, wine, sugar, basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken is tender. Remove chicken from skillet; 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 and stir for 2 minutes more.
Serve chicken and sauce over cooked spaghetti. Garnish with olives, if desired. Makes 4 servings.
Per Serving: cal. (kcal) 312, Fat, total (g) 7, chol. (mg) 76, carb. (g) 29, pro. (g) 29, sodium (mg) 242, Percent Daily Values are based on a 2,000 calorie diet