| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | c | Low-salt chicken broth |
| 1 1/2 | oz | Sun-dried tomatoes; (16) |
| Packed without oil | ||
| 1 | lb | Skinned boned chicken breasts |
| Cut into thin strips | ||
| 2 | tb | Dry white wine |
| 1 | ts | Dried basil |
| 1 | ts | Olive oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | c | Hot cooked spaghetti; (8 ounces uncooked) |
| 6 | tb | Shredded reduced-fat Monterey Jack cheese |
INSTRUCTIONS
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). Posted to MC-Recipe Digest V1 #171 Date: Sun, 28 Jul 1996 19:45:25 -0400 From: TheCookie@aol.com
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