Chicken With Pasta & Sun-dried Tomatoes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Low-salt chicken broth,
1 1/2 ounce: Sun-dried tomatoes, (16)
Packed without oil,
1 lbs: Skinned boned chicken,
Breasts,
Cut into thin strips,
2 tbsp: Dry white wine,
1 tsp: Dried basil,
1 tsp: Olive oil,
1/2 tsp: Salt,
1/4 tsp: Pepper,
4 cup: Hot cooked spaghetti, (8
oz Uncooked),
6 tbsp: 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: 1-1/4 cups).
Recipe By : Cooking Light, May 1995, page 124
From: Date:
Source from luhu.jp
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:
Source from luhu.jp
Tags
Poultry