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Chicken With Pasta & Sun-dried Tomatoes

Yield: 4 Servings

Ingredients and directions for this recipe

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
oz Uncooked)
6 tb Shredded reduced-fat
Monterey Jack cheese --
(1-1/2
Ounces)

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).

See also:
Previous recipe Chicken With Parma Ham And Sardines
Next recipe Chicken With Pasta And Sun-dried Tomatoes

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