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.

Digest eat-lf. V096.n123

From the Eat-Lf recipe list. Downloaded from Glen's Mm Recipe Archive,