>Recipes
Chicken Smothered in Wine Sauce
Makes 4 servings
Time to Prepare: 0:15
Time to Cook: 0:30
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Ingredients
3 1/2 oz Spaghetti, dry, enriched 1 lb Chicken, broilers or fryers, breast, meat only, raw 7 1/2 oz Tomatoes, red, ripe, canned, stewed 4 oz Mushrooms, raw 1/3 cup Tomato products, canned, sauce 1/4 cup Alcoholic beverage, wine, table, red 1 tbls Cornstarch 1 1/2 cube Soup, chicken broth or bouillon, dehydrated, dry 1/2 clove Garlic, raw 1/4 tsp Spices, basil, ground 3/4 cup Onions, raw
Directions
1. Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan. Drain and rinse with cold water and drain again.
2. Meanwhile, slice the chicken into 3/4-inch strips. Spray a cold, large non- stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally.
3. Drain the mushrooms. Cut up the tomatoes but remember to save the juice. In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil.
4. Cook and stir over medium-high heat until the mixture thickens and is bubbly. Cook and stir for another 2 minutes. Remove from heat. Stir in the chicken and the onions.
5. Spoon the pasta to one side of 4 individual shallow baking dishes. Spoon the tomato-chicken mixture on the other side. Cover with clear plastic wrap and then foil. Seal, label, and freeze. If not freezing, serve chicken over noodles on dinner plates.
2. Meanwhile, slice the chicken into 3/4-inch strips. Spray a cold, large non- stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes) turning the pieces occasionally.
3. Drain the mushrooms. Cut up the tomatoes but remember to save the juice. In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil.
4. Cook and stir over medium-high heat until the mixture thickens and is bubbly. Cook and stir for another 2 minutes. Remove from heat. Stir in the chicken and the onions.
5. Spoon the pasta to one side of 4 individual shallow baking dishes. Spoon the tomato-chicken mixture on the other side. Cover with clear plastic wrap and then foil. Seal, label, and freeze. If not freezing, serve chicken over noodles on dinner plates.
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