| 1 c. Low-salt chicken broth |
1/4 cup |
$1.19 per 14 1/2 ounces
|
$0.17 |
| 1 1/2 ounce Sun-dry tomatoes, (16) Packed without oil |
3/8 oz |
$2.79 per 3 1/2 ounces
|
$0.30 |
| 1 lb Skinned boned chicken breasts Cut into thin strips |
1/4 lb |
$2.99 per pound
|
$0.75 |
| 2 Tbsp. Dry white wine |
1 1/2 teaspoons |
$0.35 per fluid ounce
|
$0.09 |
| 1 tsp Dry basil |
1/4 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 tsp Extra virgin olive oil |
1/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1/2 tsp Salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp Pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 4 c. Warm cooked spaghetti, (8 ounces uncooked) |
1 cup |
$1.25 per pound
|
$0.65 |
| 6 Tbsp. Shredded reduced-fat Monterey Jack cheese |
1 tablespoon |
n/a
|
|
| Total per Serving |
$2.00 |
| Total Recipe |
$7.98 |
Suggestions?