CHICKEN WITH PASTA & SUN-DRIED TOMATOES

By curly

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 Tbsps dry white wine
• 1 tsp dried basil
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp peper
• 4 cups hot cooked spaghetti (about 8 ounces uncooked)
• 6 Tbsps (1-1/2 ounces) shredded reduced-fat Monterey Jack cheese

Details

Servings 4

Preparation

Step 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.

Place chicken and next 5 ingredients (chicken through pepper) in a 2-quart casserole and stir well.

Bake in 350 degree oven for 30 minutes or until chicken is done.

Add tomatoes, spaghetti and cheese; toss well.