CHICKEN MARSALA

1/2 cup dry Marsala wine

1 teaspoon cornstarch

1/2 teaspoon dried tarragon

1/8 teaspoon salt

1/4 cup Italian-seasoned breadcrumbs

2 tablespoons Parmesan cheese; grated

1/8 teaspoon garlic powder

4 (4 oz.) boneless, skinless chicken breast halves

2 teaspoons olive oil

2 cups hot, cooked angel hair pasta (about 4 oz. uncooked)

1. Combine Marsala wine, cornstarch, dried tarragon and salt in a 1-cup glass measuring cup; stir with a whisk until blended. Set aside.

2. Combine breadcrumbs, Parmesan cheese and garlic powder in a shallow dish; stir well. Dredge chicken breast halves in breadcrumb mixture.

3. Heat oil in a large non-stick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done.

4. Microwave wine mixture at high 30 seconds or until slightly thick, stirring once. Arrange chicken over pasta; top with sauce.

Yields 4 servings (Serving size = 1 chicken breast, 1/2 cup pasta and 1 tablespoon sauce)

CALORIES: 306; PROTEIN: 32g; FAT: 7g; CARBS: 27g; FIBER: 1g; CHOL: 74mg; IRON: 2mg; SODIUM: 382mg; CALC: 63mg.

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