INGREDIENTS

INSTRUCTIONS

From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Date: Tue, 13 Aug 1996 19:17:12 -0700 (PDT)
Recipe By     : Quick & Easy Diet Recipes (1989, Better Homes and Gardens)
Cook noodles according to the directions on the package, except use 4 cups
of hot water in a large pan.  Drain and rinse with cold water, and drain
again.
Meanwhile, slice the chicken into 3/4-inch strips.  Spray a cold, large
non-stick skillet with cooking spray, add the chicken and cook over
medium-high heat just until tender and no longer pink (about 4 minutes)
turning the pieces occasionally.
Drain the mushrooms.  Cut up the tomatoes but remember to save the juice.
In a saucepan, combine the tomatoes and juice, the drained mushrooms,
tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil. Cook
and stir over medium-high heat until the mixture thickens and is bubbly.
Cook and stir for another 2 minutes. Remove from heat. Stir in the chicken
and the onions.
Spoon the pasta to one side of 4 individual shallow baking dishes*.  Spoon
the tomato-chicken mixture on the other side.  Cover with clear plastic
wrap and then foil. Seal, label, and freeze.
*Use microwave-safe dishes if the casseroles will be reheated in the
microwave.
RE-HEATING: Conventional oven:  Remove plastic wrap.  Cover with foil. Bake
frozen casserole, covered, in a 375=B0 F. oven for 1 hour or until heated
through.  Microwave oven:  Remove foil.  Cover with vented plastic wrap or
wax paper. Cook on 70% power (medium-high) for 9 minutes (1 serving) or
16-18 minutes (2 servings) or until heated through, turning the dishes
once.
Digest eat-lf.v096.n123
From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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