Sun-Dried Tomato Chicken With Pasta - cooking recipe

Ingredients

8 large sun-dried tomato halves (without oil or salt)
2 Tbsp. chicken broth
1/2 lb. boneless skinless chicken breasts, cut in thin strips
1 Tbsp. white wine
1/2 tsp. olive oil
1/2 tsp. dried basil or 1 1/2 tsp. fresh chopped basil
1/2 lb. hot cooked spaghetti
3 Tbsp. shredded low-fat Monterey Jack cheese

Preparation

Combine tomatoes and broth in small bowl. Cover with vented plastic wrap. Microwave on High 1 1/2 minutes or until tomatoes are softened. Let stand until cool. Then chop or cut tomatoes with scissors into small pieces. Return to cooking liquid. Spread chicken strips in a microwave-proof 9-inch pie plate. Toss with wine, olive oil and basil. Cover with vented plastic wrap and microwave on High 2 minutes or until no longer pink. Add tomatoes with liquid, spaghetti and shredded cheese. Let stand until cheese has melted. Serves 2.