wine-sauced chicken
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Ingredients For wine-sauced chicken
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3.5 oznoodles
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1/2garlic clove, minced
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1.5chicken bouillon cube
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1 Tbspcornstarch
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1/4 cred wine, dry
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1/3 ctomato sauce
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4 ozmushrooms, drained
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7.5 oztomatoes, canned with juice
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1 lbchicken breasts, halved, boneless and skinless
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3/4 conions, small, frozen whole
How To Make wine-sauced chicken
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1Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan.
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2Drain and rinse with cold water, and drain again.
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3Meanwhile, slice the chicken into 3/4-inch strips.
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4Spray 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.
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5Drain the mushrooms.
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6Cut up the tomatoes but remember to save the juice.
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7In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic and basil.
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8Cook and stir over medium-high heat until the mixture thickens and is bubbly.
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9Cook and stir for another 2 minutes.
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10Remove from heat.
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11Stir in the chicken and the onions.
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12Spoon the pasta to one side of 4 individual shallow baking dishes*.
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13Spoon the tomato-chicken mixture on the other side.
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14Cover with clear plastic wrap and then foil.
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15Seal, label and freeze.
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16RE-HEATING: Conventional oven: Remove plastic wrap.
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17Cover with foil.
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18Bake frozen casserole, covered, in a 375 oven for 1 hour or until heated through.
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19Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper.
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20Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2 servings) or until heated through, turning the dishes once.
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21*Use microwave-safe dishes if the casseroles will be reheated in the microwave.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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