*  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