Instructions: Advance

Preparation Time: 30 minutes
Final preparation time: 10 to 60 minutes

Cook noodles according to the directions on the package, except use 4 cups of hot water in a large pan. Drain and rinse with cold water, and drain again.

Meanwhile, slice the chicken into 3/4-inch strips. Spray a cold, large
non-stick skillet with cooking spray, add the chicken and cook over medium-high heat just until tender and no longer pink (about 4 minutes)

turning the pieces occasionally.

Drain the mushrooms. Cut up the tomatoes but remember to save the juice. In a saucepan, combine the tomatoes and juice, the drained mushrooms, tomato sauce, wine, cornstarch, bouillon granules, garlic, and basil. Cook and stir over medium-high heat until the mixture thickens and is bubbly. Cook and stir for another 2 minutes. Remove from heat. Stir in
the chicken and the onions.

Spoon the pasta to one side of 4 individual shallow baking dishes*. Spoon the tomato-chicken mixture on the other side. Cover with clear plastic wrap and then foil. Seal, label, and freeze.

*Use microwave-safe dishes if the casseroles will be reheated in the microwave.

RE-HEATING:
Conventional oven: Remove plastic wrap. Cover with foil. Bake frozen
casserole, covered, in a 375 F. oven for 1 hour or until heated through.

Microwave oven: Remove foil. Cover with vented plastic wrap or wax paper. Cook on 70% power (medium-high) for 9 minutes (1 serving) or 16-18 minutes (2 servings) or until heated through, turning the dishes once.

NOTES : Serve with a mixed greens salad and sliced French bread sprinkled with Paremsan cheese and broiled.

SODIUM: Do not add salt to the water when cooking the noodles.

The canned
vegetables and chicken broth cubes are providing most of the sodium. Try
using low-sodium products all or in part. Also try using fresh mushrooms
sauted in cooking spray. Maybe use a rich salt-free chicken broth in place
of the juice drained off the tomatoes and the chicken broth cubes.

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