Title: Chicken Spaghetti Sauce
Categories: Poultry Pasta
Yield: 1 Servings

1/2	c	Water
1	lg	Onion, chopped (about 1 cup)
1	ts	Sugar
3/4	ts	Salt
1	tb	Chopped fresh or
1	ts	Dried oregano leaves
2	ts	Chopped fresh or
3/4	ts	Dried basil leaves
1		L/2 teaspoons chopped fresh or
1/2	ts	Dried marjoram leaves
3/4	ts	Chopped fresh or
1/4	ts	Dried rosemary leaves, if desired
1		Clove garlic, crushed
1		Bay leaf
1	cn	(8 ounces) tomato sauce
1	cn	(6 ounces) tomato paste
1/4	c	Water
1 1/2	c	Cut-up cooked chicken
5	c	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

previous

next