• 6 boneless, skinless chicken breastt halves (1-1/2 pounds)
• 2 tablespoons cooking oil, divided
• 8 ounces fresh mushrooms, sliced
• 1 medium onion, diced
• 3 cups diced zucchini
• 1 cup diced green pepper
• 4 garlic cloves, minced
• 3 medium tomatoes, diced
• 1 can (6 ounces) tomato paste
• 3/4 cup water
• 2 teaspoons salt (optional)
• 1 teaspoon each dried thyme, oregano, marjoram and basil

Cut chicken into 1-inch cubes; brown in 1 tablespoon oil in a large skillet. Transfer to a slow cooker. In the same skillet, saute the mushrooms, onion, zucchini, green pepper and garlic in remaining oil until crisp-tender. Place in slow cooker. Add tomatoes, tomato paste, water and seasonings. Cover and cook on low for 4 hours or until the vegetables are tender. Yield: 6 servings. Diabetic Exchanges: One 1-1/3-cup serving (prepared with no-salt-added tomato paste and without salt) equals 4 very lean meat, 1 vegetable, 1 fat, 1/2 starch; also, 274 calories, 102 mg sodium, 84 mg cholesterol, 16 gm carbohydrate, 34 gm protein, 9 gm fat.