Chicken with pasta & sun-dried tomatoes

4 Servings

Ingredients

Quantity Ingredient
1 cup Low-salt chicken broth
1½ ounce Sun-dried tomatoes -- (16)
Packed without oil
1 pounds Skinned boned chicken
Breasts
Cut into thin strips
2 tablespoons Dry white wine
1 teaspoon Dried basil
1 teaspoon Olive oil
½ teaspoon Salt
¼ teaspoon Pepper
4 cups Hot cooked spaghetti -- (8
ounce Uncooked)
6 tablespoons Shredded reduced-fat
Monterey Jack cheese --
(1-1/2
Ounces)

Directions

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: 1-¼ cups).

Recipe By : Cooking Light, May 1995, page 124 From: Date:

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