Summertime Spaghetti

By cushey27

Light and delicious spaghetti made in the microwave in your deep covered baker

Ingredients

• 2 lemons
• 1/2 oz uncooked thin spaghetti noodles
• 2 cans (14.5 oz each) reduced-sodium chicken broth (about 3 1/2 cups)
• 1 cup grape tomatoes
• 3 garlic cloves, peeled
• 1 oz fresh Parmesan cheese
• 1/2 cup fresh parsley
• 3 tbsp olive oil
• 1/2 tsp ground black pepper
• 2 cups diced cooked chicken breasts
• 1 cup small broccoli florets

Details

Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

1. Zest lemons using microplane zester to measure 1 tbsp; set aside. Juice lemons using juicer to measure 1/4 cup
2. Break Noodles in half. Combine noodles, broth and lemon juice in Deep Covered Baker.
3. Microwave, covered, on High 11-13 minutes or until most of the liquid is absorbed, stirring once halfway through cooking using chef's Tongs.
4. Cut tomatoes in half length wise using color coated tomato knife. Grate Parmesan using microplane adjustable fine grater.
5. Process garlic, Parmesan, parsley, zest, oil and pepper in manual food processor until parsley is finely chopped.
6. Carefully remove baker from microwave using microwave grips. Add Parmesan mixture to baker; mix well using chef's tongs.
7. Stir in tomatoes, chicken and broccoli. Microwave, covered, on High 2-3 minutes or until broccoli is crisp-tender.

Cooks Tip: To get diced cooked chicken breasts microwave chicken breasts covered for 5-6 minutes or until 165 degrees. Cool before dicing.

Calories 390, Total Fat 11 g, Saturated Fat 2.5 g, cholesterol 45 mg, sodium 440 mg, Carbohydrate 46 g, Fiber 3 g, Protein 26 g.