| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Low-cal, Microwave, Breads, Muffins & r | 4 | Servings | |
INGREDIENTS
| 4 | ts | Olive oil |
| 4 | Chicken breast halves (3 | |
| Oz) | ||
| 1 | Medium onion | |
| 1/4 | c | Chopped fresh basil |
| 1 | tb | Dried basil |
| 2 | Garlic cloves — minced | |
| 1 1/2 | c | Canned crushed tomatoes |
| 3 | tb | Plain nonfat yogurt |
| 1 | tb | Red-wine vinegar |
| 1 | tb | Grated Parmesan cheese |
| 2 | c | Hot cooked noodles |
| OR |
INSTRUCTIONS
1. Bone and skin chicken breasts. 2. Thinly slice onion and separate into rings. 3. Drizzle oil over both sides of chicken breasts, place in 8 inch baking dish. Sprinkle with onion, basil and garlic. With vented cover, microwave on High 6-8 minutes, rotating dish halfway through cooking and stirring once, until chicken is cooked through. Let stand, covered, 5 minutes. 4. Remove chicken to plate; cover and keep warm. 5. Stir tomatoes, yogurt, vinegar and Parmesan into onion mixture remaining in dish. Microwave on Medium 2-3 minutes, until heated through but not boiling. Remove and reserve 1/2 cup of sauce. 6. Add noodles to dish, stir to coat well. 7. Serve chicken over noodles and spoon reserved sauce over chicken. Per serving: 282 calories, 7 g fat (19.8%), 26 g protein, 27 g carbo- : hydrates, 240 mg sodium, 77 mg cholesterol. Taken from Weight Watchers Magazine, January 1992 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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