INGREDIENTS
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1 (14 ounce) diced tomatoes, undrained
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1 tablespoon cornstarch
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1 (8 ounce) tomato sauce
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1/4 cup chicken broth
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1/4 cup red wine
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1/2 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/4 teaspoon salt
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1 lb boneless skinless chicken breast, cut into strips
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2 garlic cloves, minced
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1 tablespoon olive oil
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1 small onion, chopped
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1 medium green pepper, julienned
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1 small eggplant, peeled and cut into 3/4-inch cubes
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hot cooked spaghetti
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parmesan cheese