wine-sauced chicken

How To Make wine-sauced chicken

• Step 1
  Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan.
• Step 2
  Drain and rinse with cold water, and drain again.
• Step 3
  Meanwhile, slice the chicken into 3/4-inch strips.
• Step 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.
• Step 5
  Drain the mushrooms.
• Step 6
  Cut up the tomatoes but remember to save the juice.
• Step 7
  In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic and basil.
• Step 8
  Cook and stir over medium-high heat until the mixture thickens and is bubbly.
• Step 9
  Cook and stir for another 2 minutes.
• Step 10
  Remove from heat.
• Step 11
  Stir in the chicken and the onions.
• Step 12
  Spoon the pasta to one side of 4 individual shallow baking dishes*.
• Step 13
  Spoon the tomato-chicken mixture on the other side.
• Step 14
  Cover with clear plastic wrap and then foil.
• Step 15
  Seal, label and freeze.
• Step 16
  RE-HEATING: Conventional oven: Remove plastic wrap.
• Step 17
  Cover with foil.
• Step 18
  Bake frozen casserole, covered, in a 375 oven for 1 hour or until heated through.
• Step 19
  Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper.
• Step 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.
• Step 21
  *Use microwave-safe dishes if the casseroles will be reheated in the microwave.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!