*  Exported from  MasterCook II  *
 
                            Wine-Sauced Chicken
 
 Recipe By     : Quick & Easy Diet Recipes (1989, Better Homes and Gardens)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken/Poultry                  Freezes Well
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2  ounces        fine noodles (1 3/4 cups)
    1      pound         boneless skinless chicken breast halves
                         -- OR turkey breast tenderloin steaks
    7 1/2  ounces        canned tomatoes -- undrained
    4      ounces        canned sliced mushrooms -- drained
      1/3  cup           tomato sauce
      1/4  cup           dry red wine
    1      tablespoon    cornstarch
    1 1/2                chicken broth cube
      1/2                garlic clove -- minced
      1/4  teaspoon      dried basil -- crushed
      3/4  cup           small frozen whole onions
 
 Advance preparation time:  30 minutes
 Final preparation time: 10 to 60 minutes
 
      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.
      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.
      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.  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.
      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.
 
 *Use microwave-safe dishes if the casseroles will be reheated in the microwave.
 
 RE-HEATING:
     Conventional oven:  Remove plastic wrap.  Cover with foil.  Bake frozen
 casserole, covered, in a 375° F. oven for 1 hour or until heated through.
      Microwave oven:  Remove foil.  Cover with vented plastic wrap or wax
 paper.  Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18
 minutes (2 servings) or until heated through, turning the dishes once.
 
 Per serving:
 276 Kcal  4g fat (0.8g sat fat) 11% CFF  749mg Na
 (31.7g PRO/3.3g FAT/26.7g CHO)
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Serve with a mixed greens salad and sliced French bread sprinkled
 with Paremsan cheese and broiled.
 
 SODIUM:  Do not add salt to the water when cooking the noodles. The canned
 vegetables and chicken broth cubes are providing most of the sodium.  Try
 using low-sodium products all or in part.  Also try using fresh mushrooms
 sauted in cooking spray.  Maybe use a rich salt-free chicken broth in place
 of the juice drained off the tomatoes and the chicken broth cubes.   
 
 Posted to MC-Recipes 8/13/96
 Nutr. Assoc. : 4244 0 0 0 2461 0 0 0 0 0 0 4988

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