|Chicken breast halves/8 small thighs||1 1⁄2 Pound (4 Small Breast)|
|Non stick cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Canned low sodium tomato sauce||8 Ounce (1 Can)|
|Tomatoes/1/2 of a 14 1/2-ounce can lower-sodium tomatoes||2 Medium, peeled, seeded, and cut up|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Dried basil||1 Teaspoon, crushed|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Cold water||2 Tablespoon|
Remove skin from the chicken.
Rinse chicken; pat dry.
Spray a cold large non-stick skillet with nonstick coating.
Preheat over medium heat.
Cook the chicken, onion, and garlic in the hot skillet about 15 minutes or till the chicken is lightly browned, turning to brown evenly.
If necessary, drain off fat from the skillet.
Meanwhile, for sauce, stir together the mushrooms, tomato sauce, fresh tomatoes or undrained canned tomatoes, wine, the 1/4 cup water, basil, bouillon granules, rosemary, pepper and bay leaf.
Pour over chicken in the skillet.
Bring to boil; reduce heat.
Cover and simmer for about 25 minutes or till the chicken is tender and no longer pink.
Discard bay leaf; skim off fat.
Meanwhile, cook the fettuccine according to the package directions, except omit the cooking oil and salt.
To serve, divide cooked pasta among dinner plates.
Top with chicken; cover and keep warm.
Stir together the 2 tablespoons cold water and the cornstarch.
Stir into sauce.
Cook and stir till thickened and bubbly; cook and stir for 2 minutes more.
Spoon the sauce over the chicken and pasta.