Recipe - Chicken With Pasta And Sun-Dried Tomatoes

1 cup Lowsalt chicken broth
1 One half ounce Sundried tomatoes; (16)
Packed without oil
1 pound Skinned boned chicken
breasts
Cut into thin strips
2 tablespoon Dry white wine
1 teaspoon Dried basil
1 teaspoon Olive oil
One half teaspoon Salt
One fourth teaspoon Pepper
4 cup Hot cooked spaghetti; (8
ounces uncooked)
6 tablespoon Shredded reducedfat
Monterey Jack cheese

Combine broth and tomatoes in a 1cup glass measure; cover with heavyduty
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 2quart
casserole, and stir well. Cover with heavyduty 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: 1One fourth cups).
Posted to MCRecipe Digest V1 #171

Date: Sun, 28 Jul 1996 19:45:25 0400

From: TheCookie@aol.com