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 cheese
How to Make It
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.