Yield: 1 servings
|1 large||Onion, chopped (about 1 cup)|
|1 tablespoon||Chopped fresh or|
|1 teaspoon||Dried oregano leaves|
|2 teaspoons||Chopped fresh or|
|¾ teaspoon||Dried basil leaves|
|1||L/2 teaspoons chopped fresh or|
|½ teaspoon||Dried marjoram leaves|
|¾ teaspoon||Chopped fresh or|
|¼ teaspoon||Dried rosemary leaves, if desired|
|1||Clove garlic, crushed|
|1 can||(8 ounces) tomato sauce|
|1 can||(6 ounces) tomato paste|
|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