Yield: 4 Servings
|3½ ounce||Fine noodles (1 3/4 cups)|
|1 pounds||Boneless skinless chicken breast halves OR turkey breast tenderloin steaks|
|7½ ounce||Canned tomatoes; undrained|
|4 ounces||Canned sliced mushrooms; drained|
|⅓ cup||Tomato sauce|
|¼ cup||Dry red wine|
|1½ \N||Chicken broth cube|
|½ \N||Clove garlic; minced|
|¼ teaspoon||Dried basil; crushed|
|¾ cup||Small frozen whole onions|
From: "Tina D. Bell" <tdbell@...> Date: Tue, 13 Aug 1996 19:17:12 -0700 (PDT) Recipe By : Quick & Easy Diet Recipes (1989, Better Homes and Gardens) Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan. Drain and rinse with cold water, and drain again.
Meanwhile, slice the chicken into ¾-inch strips. Spray a cold, large non-stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally.
Drain the mushrooms. Cut up the tomatoes but remember to save the juice.
In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil. Cook and stir over medium-high heat until the mixture thickens and is bubbly.
Cook and stir for another 2 minutes. Remove from heat. Stir in the chicken and the onions.
Spoon the pasta to one side of 4 individual shallow baking dishes*. Spoon the tomato-chicken mixture on the other side. Cover with clear plastic wrap and then foil. Seal, label, and freeze.
*Use microwave-safe dishes if the casseroles will be reheated in the microwave.
RE-HEATING: Conventional oven: Remove plastic wrap. Cover with foil. Bake frozen casserole, covered, in a 375=B0 F. oven for 1 hour or until heated through. Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper. Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2 servings) or until heated through, turning the dishes once.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .