Chicken with pasta & sun-dried tomatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Low-salt chicken broth |
| 1½ | ounce | Sun-dried tomatoes -- (16) |
| Packed without oil | ||
| 1 | pounds | Skinned boned chicken |
| Breasts | ||
| Cut into thin strips | ||
| 2 | tablespoons | Dry white wine |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | cups | Hot cooked spaghetti -- (8 |
| ounce | Uncooked) | |
| 6 | tablespoons | Shredded reduced-fat |
| Monterey Jack cheese -- | ||
| (1-1/2 | ||
| Ounces) | ||
Directions
Combine broth and tomatoes in a 1-cup glass measure; cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 3 minutes. Let stand, covered, 5 minutes. Drain tomatoes, and finely chop; set aside.
Place chicken and next 5 ingredients (chicken through pepper) in a 2-quart casserole, and stir well. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 4 to 5 minutes or until chicken is done, stirring after 2 minutes. Add tomatoes, spaghetti, and cheese; toss well. Yield: 4 servings (serving size: 1-¼ cups).
Recipe By : Cooking Light, May 1995, page 124 From: Date: