Chicken with basil tomatoes

Yield: 4 servings

Measure Ingredient
4 teaspoons Olive oil
4 eaches Chicken breast halves (3
\N \N Oz)
1 each Medium onion
¼ cup Chopped fresh basil
1 tablespoon Dried basil
2 eaches Garlic cloves -- minced
1½ cup Canned crushed tomatoes
3 tablespoons Plain nonfat yogurt
1 tablespoon Red-wine vinegar
1 tablespoon Grated Parmesan cheese
2 cups Hot cooked noodles
\N \N OR

1. Bone and skin chicken breasts. 2. Thinly slice onion and separate into rings. 3. Drizzle oil over both sides of chicken breasts, place in 8 inch baking dish. Sprinkle with onion, basil and garlic. With vented cover, microwave on High 6-8 minutes, rotating dish halfway through cooking and stirring once, until chicken is cooked through. Let stand, covered, 5 minutes. 4. Remove chicken to plate; cover and keep warm. 5. Stir tomatoes, yogurt, vinegar and Parmesan into onion mixture remaining in dish.

Microwave on Medium 2-3 minutes, until heated through but not boiling.

Remove and reserve ½ cup of sauce. 6. Add noodles to dish, stir to coat well. 7. Serve chicken over noodles and spoon reserved sauce over chicken.

Per serving: 282 calories, 7 g fat (19⅘%), 26 g protein, 27 g carbo- : hydrates, 240 mg sodium, 77 mg cholesterol. Taken from Weight Watchers Magazine, January 1992 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1⅒ Recipe By :

From: Date: 05/28

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