Chicken with basil tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Olive oil |
| 4 | eaches | Chicken breast halves (3 |
| 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 |
| OR | ||
Directions
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