| 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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