Fast Cacciatore  Posted by Schmitty (4 points) 1 tablespoon water 1 tablespoon cornstarch 2 teaspoons Canola oil 3/4 pound skinned and boned chicken breast halves -- cut in strips (about 1 teaspoon Canola oil 2 cups sliced fresh mushrooms 1/4 cup chopped onion 2 tablespoons grated carrot 14 ounces canned tomatoes -- diced, drained 1 teaspoon parsley flakes 1 bay leaf 1 teaspoon granulated sugar 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 cup white wine Stir water into cornstarch in small cup. Set aside. Heat wok or frying pan on medium-high. Add first amount of cooking oil. Add chicken strips. Stir fry until no pink remains in chicken. Transfer to bowl. Add second amount of cooking oil to hot wok. Add mushrooms, onion and carrot. Stir-fry for 3 to 5 minutes until tender-crisp. Add to chicken. Add next 7 ingredients to hot wok. Stir until boiling. Reduce heat. Simmer, uncovered, for 10 minutes. Discard bay leaf. Stir in cornstarch mixture. Stir into tomato mixture until boiling and thickened. Add chicken and vegetables. Heat through. Stir in wine. Serves 4

Per serving: 179 Calories (kcal); 5g Total Fat; (25% calories from fat); 21g Protein; 10g Carbohydrate; 49mg Cholesterol; 473mg Sodium Food Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Tip: Create a quick next-day soup using leftover stir fry-just add broth. Or make a salad, using pasta or salad greens and tossing with your favourite dressing. As per Cookbook nutritional values as follows: 1/4 recipes: 184 calories; 5g Total Fat; 587mg Sodium, 21g Protein; 11g Carbohydrate; 2g Dietary Fiber WW Points = 4 Add 1 cup cooked pasta add 3 more points, this makes the total meal 7.