Chicken With Pasta & Sun-dried Tomatoespoultry 1 cup low-salt chicken broth 1 1/2 oz sun-dried tomatoes -- (16) 1 packed without oil 1 lb skinned boned chicken 1 breasts 1 cut into thin strips 2 tablespoon dry white wine 1 teaspoon dried basil 1 teaspoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 4 cup hot cooked spaghetti -- (8 1 oz uncooked) 6 tablespoon shredded reduced-fat 1 monterey jack cheese -- 1 (1-1/2 1 ounces) 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: 1-1/4 cups). Recipe By : Cooking Light, May 1995, page 124 From: Date: |
