Chicken with basil tomatoes\

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  • 4 tbsp olive oil
  • 1 each medium onion
  • 1 tbsp dried basil
  • 1 1/2 cup canned crushed tomatoes
  • 1 tbsp red-wine vinegar
  • 2 cup hot cooked noodles
  • 4 each chicken breast halves (3 oz)
  • 1/4 cup chopped fresh basil or
  • 2 each garlic cloves, minced
  • 3 tbsp plain nonfat yogurt
  • 1 tbsp grated parmesan cheese


Bone and skin chicken breasts. Thinly slice onion and separate into rings. Drizzle oil over both sides of chicken breasts, place in 8 inch baking dish. Sprinkle with onion, basil and garlic. With vented cover, microwave on high 6-8 minutes, rotating dish halfway through cooking and stirring once, until chicken is cooked through. Let stand, covered, 5 minutes. Remove chicken to plate; cover and keep warm. Stir tomatoes, yogurt, vinegar and parmesan into onion mixture remaining in dish. Microwave on medium 2-3 minutes, until heated through but not boiling. Remove and reserve ½ cup of sauce. Add noodles to dish, stir to coat well. Serve chicken over noodles and spoon reserved sauce over chicken. Per serving: 282 calories, 7 g fat (19.8%), 26 g protein, 27 g carbo- : hydrates, 240 mg sodium, 77 mg cholesterol

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