Chicken Cacciatore

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
3	slices	bacon pieces -- reduced fat -- cut into thin strips
1/4	cup	all-purpose flour
1/2	teaspoon	ground black pepper -- divided
3	pounds	chicken breast halves without skin
4	tablespoons	olive oil
14 1/2	ounces	no salt added whole tomatoes -- drained & chopped
16	ounces	no salt added tomato sauce
8	ounces	mushrooms -- sliced
1	small	green pepper -- seeded and diced
1/4	cup	red wine
2 1/4	ounces	black olives -- sliced
1	small	onion -- diced
2	cloves	garlic -- minced
1	teaspoon	salt -- divided
1	teaspoon	dried oregano -- crushed
1	teaspoon	dried basil
1	whole	bay leaf
8	ounces	cooked spaghetti -- hot

Mix flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Coat chicken with flour mixture. Heat oil in 12 inch skillet or Dutch oven until hot. Cook chicken and bacon over medium heat until brown on all sides, about 15 minutes. Drain fat from skillet.

Add wine to pan and scrape up browned bits.

Mix tomatoes, green pepper, tomato sauce, mushrooms, olives, onion, garlic, basil, oregano, 1/4 teaspoon pepper, 1/2 teaspoon salt and the bay leaf. Heat to boiling. Reduce heat. Cover and simmer until chicken is done, about 30 minutes. Remove bay leaf. Serve over spaghetti.

Makes 6 servings.

Per Serving: 441 Calories; 11g Fat (24.3% calories from fat); 49g Protein; 31g Carbohydrate; 5g Dietary Fiber; 108mg Cholesterol; 737mg Sodium. Exchanges: 1 Grain (Starch); 6 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.