Chicken Cacciatore with Zucchini Noodles
1 can (14.5 ounces) stewed tomatoes
1 cup marinara sauce of your choice
1 can (4 ounces) canned mushrooms, drained
2 medium zucchini, cut into linguine or fettucine size noodles
1 Tablespoon cornstarch
1 Tablespoon cold water
2 cups frozen peppers and onions
½ cup shredded reduced-fat mozzarella cheese
Rinse chicken and pat dry with paper towels. Spray an unheated large skillet with cooking spray. Heat over medium heat. Add chicken and cook for 5 minutes, turning once halfway through. Add undrained stewed tomatoes, spaghetti sauce, and mushrooms. Bring to a boil; reduce heat, cover, and simmer for about 15 minutes, or until chicken is no longer pink.
Meanwhile, spray an unheated medium skillet with cooking spray. Heat over medium heat. Add zucchini noodles, and saute for 5 minutes. Remove from heat, and keep warm.
Combine cornstarch and cold water in a small bowl; add to skillet. Cook and stir until thickened and bubbly. Stir in peppers and onions. Cook and stir for 2 minutes more.
Serve over hot cooked zucchini noodles, and sprinkle with cheese.
Makes 4 servings.