| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Pasta |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1 |
lg |
Onion, chopped (about 1 cup) |
| 1 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 1 |
tb |
Chopped fresh or |
| 1 |
ts |
Dried oregano leaves |
| 2 |
ts |
Chopped fresh or |
| 3/4 |
ts |
Dried basil leaves |
| 1 |
|
L/2 teaspoons chopped fresh or |
| 1/2 |
ts |
Dried marjoram leaves |
| 3/4 |
ts |
Chopped fresh or |
| 1/4 |
ts |
Dried rosemary leaves, if desired |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Bay leaf |
| 1 |
cn |
(8 ounces) tomato sauce |
| 1 |
cn |
(6 ounces) tomato paste |
| 1/4 |
c |
Water |
| 1 1/2 |
c |
Cut-up cooked chicken |
| 5 |
c |
Hot cooked spaghetti |
INSTRUCTIONS
Mix l/2 cup water and the onion in 2 quart microwavable casserole. Cover
and microwave on high 3 minutes to 4 minutes 30 seconds or until onion is
barely tender. Stir in remaining ingredients except chicken and spaghetti.
Cover and microwave 5 minutes. Stir in chicken. Cover tightly and microwave
on medium-low (30%) 15 to 18 minutes or until hot. Remove bay leaf. Serve
sauce over spaghetti. Sprinkle with grated Parmesan cheese if desired.
6 servings. Range-top Directions: Omit 1/2 Cup water and 1/4 Cup water.
Heat 1 cup water and all ingredients except chicken and spaghetti to
boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes,
stirring occasionally: Stir in chicken. Cover and simmer 30 minutes longer;
stirring occasionally Remove bay leaf Serve as directed above.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 280 Protein 26 Protein, g 17 Vitamin A 24 Carbohydrate,
g 45 Vitamin C
26 Fat g 4 Thiamin 20 Cholesterol, mg 30 Riboflavin 14 Sodium, mg
73r.) Niacin 26 Potassium, mg 550 Calcium 4 Iron 20
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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