Chicken with Pasta and Sundried Tomatoes

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken with Pasta and Sundried Tomatoes calories by ingredient


Introduction

from Cooking Light. Extra super yummy!!!! Fast and easy too. from Cooking Light. Extra super yummy!!!! Fast and easy too.
Number of Servings: 4

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 or Mozzerella cheese

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. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user MOREPATIENTGAL.