Title: Chicken with Pasta and Sun-Dried Tomatoes
Categories: Poultry
Yield: 4 Servings

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
-ounces uncooked)
6 tb Shredded reduced-fat
-Monterey Jack 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. Yield: 4 servings
(serving size: 1-1/4 cups).
Posted to MC-Recipe Digest V1 #171

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

From: TheCookie@aol.com