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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