Wine-sauced Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 ounce: Fine noodles, 1 3/4 cups
1 lbs: Boneless skinless chicken breast halves OR turkey breast tenderloin steaks,
7 1/2 ounce: Canned tomatoes, undrained
4 ounce: Canned sliced mushrooms, drained
1/3 cup: Tomato sauce,
1/4 cup: Dry red wine,
1 tbsp: Cornstarch,
1 1/2: Chicken broth cube,
1/2 Clove: garlic, minced
1/4 tsp: Dried basil, crushed
3/4 cup: Small frozen whole onions,
Directions:
From: "Tina D. Bell"
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 3/4-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.
Digest eat-lf.v096.n123
From the EAT-LF recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
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 3/4-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.
Digest eat-lf.v096.n123
From the EAT-LF recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry