4 boneless skinless chicken breast halves
1 (14 1/2 oz) can italian stewed tomatoes
1 (4 oz) can mushroom stems & pieces, drained
1/2 tsp dried basil
1/4 tsp garlic powder
1 tbs cornstarch
1/3 cup cold water
hot cooked spaghetti

in a large skillet coated with pam, cook chicken for 5-6 minutes on each side, or until the juices run clear. meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil & 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; top with tomato sauce.

4 servings