wine-sauced chicken

How To Make wine-sauced chicken

• 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.
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