Chicken with pasta and 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 ounces uncooked) |
| 6 | tablespoons | Shredded reduced-fat Monterey Jack cheese |
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).
Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 19:45:25 -0400 From: TheCookie@...