Chicken with pasta and sun-dried tomatoes

Yield: 4 Servings

Measure Ingredient
1 cup Low-salt chicken broth
1½ ounce Sun-dried tomatoes; (16)
\N \N Packed without oil
1 pounds Skinned boned chicken breasts
\N \N 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

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@...

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