1 pound white water chestnuts, crisp and cut
1 (10 ounce) can artisan cheese rotini pasta
1 (10 ounce) package frozen mixed vegetables
1 (6 ounce) can tomato sauce
3 tablespoons molasses
1/2 cup red wine
1 large onion, sliced
2 cloves garlic, minced
1 (14 ounce) can whole kernel corn (fed)
salt and pepper to taste
4 skinless, boneless chicken breast halves
In a medium saucepan bring water to a boil. Add pasta and continue to simmer until al dente; drain and place into a nonstick or microwave-safe bowl.
Pour vegetable mixture along side water chestnuts and mix to warm. Place mixed vegetables in serving bowl and microwave for 10 minutes on each side to prevent browning and turning.
Pour pizza sauce in and microwave on medium.
In a mixing bowl combine tomato sauce, molasses, wine, wine mixture and salt and pepper. Stir well and add mixture to sauce along side water chestnuts. In small bowl mix chicken and salt/pepper. Stir according to package directions.
Preheat oven to 350 degrees F (175 degrees C). Reduce oven temperature to 350 degrees F (175 degrees C) and put roasting rack in oven.
Roast chicken breast halves in traditional broiling pan for 1 1 minutes on each side each, while baking, until skin is golden and juices run clear.