Italian Chicken

4 Chicken breasts

1 can of Italian stewed tomatoes

1 can (4 oz) mushroom stems & pieces

1/2 tsp basil

3/4 tsp garlic powder

1 Tbsp cornstarch

1/3 cup cold water

Hot cooked spaghetti

Cook spaghetti.  Coat a skillet with nonstick cooking spray.  Cook chicken until done.  In a saucepan, bring tomatoes, mushrooms, basil, and garlic powder to a boil.  Combine cornstarch and cold water.  Add this to the tomato mixture.  Return to a boil.  Cook and stir for 2 minutes.  Serve chicken over spaghetti and top with tomato sauce.

Serves 4