Wine-sauced Chicken Recipe

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Wine-Sauced Chicken

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Ingredients

3.5 oz
noodles
1 lb
chicken breasts, halved, boneless and skinless
7.5 oz
tomatoes, canned with juice
4 oz
mushrooms, drained
1/3 c
tomato sauce
1/4 c
red wine, dry
1 Tbsp
cornstarch
1.5
chicken bouillon cube
1/2
garlic clove, minced
3/4 c
onions, small, frozen whole

Directions Step-By-Step

1
Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan.
2
Drain and rinse with cold water, and drain again.
3
Meanwhile, slice the chicken into 3/4-inch strips.
4
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.
5
Drain the mushrooms.
6
Cut up the tomatoes but remember to save the juice.
7
In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic and basil.
8
Cook and stir over medium-high heat until the mixture thickens and is bubbly.
9
Cook and stir for another 2 minutes.
10
Remove from heat.
11
Stir in the chicken and the onions.
12
Spoon the pasta to one side of 4 individual shallow baking dishes*.
13
Spoon the tomato-chicken mixture on the other side.
14
Cover with clear plastic wrap and then foil.
15
Seal, label and freeze.
16
RE-HEATING: Conventional oven: Remove plastic wrap.
17
Cover with foil.
18
Bake frozen casserole, covered, in a 375 oven for 1 hour or until heated through.
19
Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper.
20
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.
21
*Use microwave-safe dishes if the casseroles will be reheated in the microwave.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy