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Ingredientes
- 1 c. Low-salt chicken broth
- 1 1/2 ounce Sun-dry tomatoes, (16) Packed without oil
- 1 lb Skinned boned chicken breasts Cut into thin strips
- 2 Tbsp. Dry white wine
- 1 tsp Dry basil
- 1 tsp Extra virgin olive oil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 4 c. Warm cooked spaghetti, (8 ounces uncooked)
- 6 Tbsp. Shredded reduced-fat Monterey Jack cheese
Direcciones
- Combine broth and tomatoes in a 1-c. glass measure; cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 3 min. Let stand, covered, 5 min. Drain tomatoes, and finely chop; set aside.
- Place chicken and next 5 ingredients (chicken through pepper) in a 2-qt casserole, and stir well. Cover with heavy-duty plastic wrap, and vent.
- Microwave at HIGH 4 to 5 min or possibly till chicken is done, stirring after 2 min. Add in tomatoes, spaghetti, and cheese; toss well.
- Yield: 4 servings
- (serving size: 1-1/4 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 4 servings | |
| Calories 1052 | |
| Calories from Fat 83 | 8% |
| Total Fat 9.5g | 12% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.02g | |
| Cholesterol 52mg | 17% |
| Sodium 651mg | 27% |
| Potassium 1150mg | 33% |
| Total Carbs 183.67g | 49% |
| Dietary Fiber 8.9g | 30% |
| Sugars 10.5g | 7% |
| Protein 53.19g | 85% |
