4 boneless chicken breasts 1 medium onion, sliced 1 28 oz can Italian style tomatoes 1 c. dry white wine or chicken broth ½ lb spaghetti , broken in half ¼ c parmesan cheese 2 tbsp veg. oil 1 tsp dry basil ¼ tsp pepper
• Heat oil in a large nonstick skillet over medium high heat; brown chicken on both sides with onions • Add tomatoes, wine/broth, basil salt and pepper and spaghetti • Cover and simmer over low heat; stir every 15 minutes, or until spaghetti is tender. • Sprinkle with cheese , and cook for one more minute.
4 boneless chicken breasts
1 medium onion, sliced
1 28 oz can Italian style tomatoes
1 c. dry white wine or chicken broth
½ lb spaghetti , broken in half
¼ c parmesan cheese
2 tbsp veg. oil
1 tsp dry basil
¼ tsp pepper
• Heat oil in a large nonstick skillet over medium high heat; brown chicken on both sides with onions
• Add tomatoes, wine/broth, basil salt and pepper and spaghetti
• Cover and simmer over low heat; stir every 15 minutes, or until spaghetti is tender.
• Sprinkle with cheese , and cook for one more minute.