Chicken Spaghetti Sauce

Chicken Recipes 'To-Go'

Chicken And Pasta Recipes

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Ingredients:

1/2 cup water
1 large onion, chopped (about 1 cup)
1 tsp sugar
3/4 tsp salt
1 tbsp chopped fresh or
1 tsp dried oregano leaves
2 tsp chopped fresh or
3/4 tsp dried basil leaves
1 l/2 teaspoons chopped fresh or
1/2 tsp dried marjoram leaves
3/4 tsp chopped fresh or
1/4 tsp dried rosemary leaves, if desired
1 clove garlic, crushed
1 bay leaf
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/4 cup water
1 1/2 cup cut-up cooked chicken
5 cup hot cooked spaghetti

Instructions:

Mix l/2 cup water and the onion in 2 quart microwavable casserole.
Cover and microwave on high 3 minutes to 4 minutes 30 seconds or
until onion is barely tender. Stir in remaining ingredients except
chicken and spaghetti. Cover and microwave 5 minutes. Stir in
chicken. Cover tightly and microwave on medium-low (30%) 15 to 18
minutes or until hot. Remove bay leaf. Serve sauce over spaghetti.
Sprinkle with grated Parmesan cheese if desired.

6 servings. Range-top Directions: Omit 1/2 Cup water and 1/4 Cup
water. Heat 1 cup water and all ingredients except chicken and
spaghetti to boiling in 10-inch skillet; reduce heat. Cover and
simmer 30 minutes, stirring occasionally: Stir in chicken. Cover and
simmer 30 minutes longer; stirring occasionally Remove bay leaf Serve
as directed above.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

Calories 280 Protein 26 Protein, g 17 Vitamin A 24
Carbohydrate, g 45 Vitamin C
26 Fat g 4 Thiamin 20 Cholesterol, mg 30 Riboflavin 14 Sodium, mg
73r.) Niacin 26 Potassium, mg 550 Calcium 4 Iron 20

From the files of Al Rice, North Pole Alaska. Feb 1994

Servings: 1

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)