Chicken spaghetti sauce

Yield: 1 servings

Measure Ingredient
½ cup Water
1 large Onion, chopped (about 1 cup)
1 teaspoon Sugar
¾ teaspoon Salt
1 tablespoon Chopped fresh or
1 teaspoon Dried oregano leaves
2 teaspoons Chopped fresh or
¾ teaspoon Dried basil leaves
1 \N L/2 teaspoons chopped fresh or
½ teaspoon Dried marjoram leaves
¾ teaspoon Chopped fresh or
¼ teaspoon Dried rosemary leaves, if desired
1 \N Clove garlic, crushed
1 \N Bay leaf
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
¼ cup Water
1½ cup Cut-up cooked chicken
5 cups Hot cooked spaghetti

Mix l/2 cup water and the onion in 2 quart microwavable casserole.

Cover and microwave on high 3 minutes to 4 minutes 30 seconds or until onion is barely tender. Stir in remaining ingredients except chicken and spaghetti. Cover and microwave 5 minutes. Stir in chicken. Cover tightly and microwave on medium-low (30%) 15 to 18 minutes or until hot. Remove bay leaf. Serve sauce over spaghetti.

Sprinkle with grated Parmesan cheese if desired.

6 servings. Range-top Directions: Omit ½ Cup water and ¼ Cup water. Heat 1 cup water and all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally: Stir in chicken. Cover and simmer 30 minutes longer; stirring occasionally Remove bay leaf Serve as directed above.

Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 280 Protein 26 Protein, g 17 Vitamin A 24 Carbohydrate, g 45 Vitamin C 26 Fat g 4 Thiamin 20 Cholesterol, mg 30 Riboflavin 14 Sodium, mg 73r.) Niacin 26 Potassium, mg 550 Calcium 4 Iron 20 From the files of Al Rice, North Pole Alaska. Feb 1994

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