Chicken with Pasta and Sun-Dried Tomatoes

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 13%
  • Fat: 5.8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1g
  • Protein: 37.6g
  • Carbohydrate: 46.1g
  • Fiber: 2.3g
  • Cholesterol: 73mg
  • Iron: 3mg
  • Sodium: 659mg
  • Calcium: 128mg

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 cheese

Preparation

  1. 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.
  2. 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.
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