1. Bone and skin chicken breasts. 2. Thinly slice onion and separate into rings. 3. 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. 4. Remove chicken to plate; cover and keep warm. 5. 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 1/2 cup of sauce. 6. Add noodles to dish, stir to coat well. 7. 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. Taken from Weight Watchers Magazine, January 1992 Posted by: Sheila Exner, Jan. 1992 Courtesy of Shareware RECIPE CLIPPER 1.1 Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 33.4mg||10 %|
|Sodium 136.1mg||5 %|
|Potassium 370.2mg||10 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 35.6g|
|Protein 7.6g||11 %|
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Calories per serving: 218
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