Chicken With Pasta And Sun-dried Tomatoes
| 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 | T | Dry white wine |
| 1 | t | Dried basil |
| 1 | t | Olive oil |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| 4 | c | Hot cooked spaghetti, 8 |
| ounces uncooked | ||
| 6 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 247
Calories From Fat: 82
Total Fat: 9.1g
Cholesterol: 74.9mg
Sodium: 739mg
Potassium: 730.3mg
Carbohydrates: 7.9g
Fiber: 1.5g
Sugar: 5.6g
Protein: 31.3g