Chicken with Pasta and Sundried Tomatoes
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup low-salt chicken broth1 1/2 ounces sun-dried tomatoes, packed without oil (about 16)1 pound skinned, boned chicken breasts, cut into thin strips2 tablespoons dry white wine1 teaspoon dried basil1 teaspoon olive oil1/2 teaspoon salt1/4 teaspoon pepper4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack or Mozzerella cheese
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. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MOREPATIENTGAL.
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. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MOREPATIENTGAL.
Nutritional Info Amount Per Serving
- Calories: 361.9
- Total Fat: 5.5 g
- Cholesterol: 72.2 mg
- Sodium: 613.8 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 4.8 g
- Protein: 36.7 g
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