Chicken Spaghetti Saucepasta, poultry 1/2 cup water 1 large onion, chopped (about 1 cup) 1 teaspoon sugar 3/4 teaspoon salt 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 2 teaspoon chopped fresh or 3/4 teaspoon dried basil leaves 1 l/2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves 3/4 teaspoon chopped fresh or 1/4 teaspoon 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 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 |
