Chicken with Pasta and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup low-salt chicken broth |
1 1/2 ounces sun-dried tomatoes, packed without oil (about 16) |
1 pound skinned, boned chicken breasts, cut into thin strips |
2 tablespoons dry white wine |
1 teaspoon dried basil |
1 teaspoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta) |
6 tablespoons (1 1/2 ounces) shredded reduced-fat monterey jack cheese |
Directions:
1. 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.
2. 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.
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