Sun-Dried Tomato Chicken With Pasta
- 8 large sun-dried tomato halves (without oil or salt)
- 2 Tbsp. chicken broth
- 1/2 lb. boneless skinless chicken breasts, cut in thin strips
- 1 Tbsp. white wine
- 1/2 tsp. olive oil
- 1/2 tsp. dried basil or 1 1/2 tsp. fresh chopped basil
- 1/2 lb. hot cooked spaghetti
- 3 Tbsp. shredded low-fat Monterey Jack cheese
- Combine tomatoes and broth in small bowl. Cover with vented plastic wrap. Microwave on High 1 1/2 minutes or until tomatoes are softened. Let stand until cool. Then chop or cut tomatoes with scissors into small pieces. Return to cooking liquid. Spread chicken strips in a microwave-proof 9-inch pie plate. Toss with wine, olive oil and basil. Cover with vented plastic wrap and microwave on High 2 minutes or until no longer pink. Add tomatoes with liquid, spaghetti and shredded cheese. Let stand until cheese has melted. Serves 2.
tomato, chicken broth, boneless skinless chicken breasts, white wine, olive oil, basil, cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=98882 (may not work)