Ingredients
1 cup low-salt chicken broth
1 1/2 oz sun-dried tomatoes -- (16)
1 packed without oil
1 lb skinned boned chicken
1 breasts
1 cut into thin strips
2 tbsp dry white wine
1 tsp dried basil
1 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
4 cup hot cooked spaghetti -- (8
1 oz uncooked)
6 tbsp shredded reduced-fat
1 monterey jack cheese --
1 (1-1/2
1 ounces)
Directions
Combine broth and tomatoes in a 1-cup glass measure; cover with
heavy-duty plastic wrap, and vent. Microwave at HIGH 3 minutes. Let
stand, covered, 5 minutes. Drain tomatoes, and finely chop; set aside.
Place chicken and next 5 ingredients (chicken through pepper) in a
2-quart casserole, and stir well. Cover with heavy-duty plastic wrap,
and vent. Microwave at HIGH 4 to 5 minutes or until chicken is done,
stirring after 2 minutes. Add tomatoes, spaghetti, and cheese; toss
well. Yield: 4 servings (serving size: 1-1/4 cups).
Recipe By : Cooking Light, May 1995, page 124
From: Date:
Servings: 4 servings
Chicken With Pasta & Sun-Dried Tomatoes Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Poultry; Tomato
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into antiquity, in fact as far as ancient Egypt, and maybe further still. Having said that, these, old cook books were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a series of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. Aspicius describes how the early Romans used a wide range of spices, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. As we move on, we have two interesting books published in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab countries, such as parsley and basil. The introduction of these new culinary ideas created a torrent in publications on food, most of which still exist in academic collections. During the following few hundred years, the rich families of Europe competed with each other to serve the most extravagent banquests, and as a consequence, cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the 1900s, recipe books were in high demand, as a result of more people being able to read, more free time and disposable income. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chicken With Pasta & Sun Dried Tomatoes recipe.
