2 tbsp. cornstarch
1/4 cup water
2 lb. chicken parts, skinned
1 can (14 1/2 oz.) SwansonŽ Seasoned Chicken Broth with Italian Herbs
1 can (14 1/2 oz.) whole peeled tomatoes, cut up
1 small green pepper, cut into 2” strips
1 cup mushrooms cut in half
4 cups hot cooked spaghetti
1/4 cup grated Parmesan cheese


MIX cornstarch and water.

COOK chicken in nonstick skillet until browned. Remove chicken.

ADD broth, tomatoes, pepper and mushrooms. Heat to a boil. Return chicken to skillet. Cover and cook over low heat 30 min. or until done.

ADD cornstarch mixture. Cook until mixture boils and thickens, stirring. Serve over spaghetti. Sprinkle with cheese. Serves 4.

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Chicken Table of Contents