Chicken : Chicken Micro Pot-Au-Feu

• 4 boneless, skinless, chicken breast halves (about 6 ounces each), cut into 1-inch cubes
  
• 1 large onion, coarsely chopped
  
• 3 cloves garlic, minced
  
• 1 1/2 cups chicken broth
  
• 1/2 cup dry white wine
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• 3 medium carrots, peeled and cut into 2 x 1/4 x 1/4-inch sticks
  
• 1 stalk celery, cut into 1/2-inch slices
  
• 1 tablespoon cornstarch
  
• 1 cup peas (fresh, canned or frozen)
  
• 1/2 cup finely chopped parsley or 2 teaspoons dried parsley flakes
  
• 1 1/2 tablespoons fresh rosemary leaves or 1 teaspoon dried
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  

In 2-quart microwave safe casserole, combine chicken, onion, garlic, chicken broth, wine, TABASCO^® Sauce, carrots, and celery. Cover and cook on high for 15 minutes or until meat and vegetables are tender, stirring once.

Dissolve cornstarch in 1/4 cup cooking liquid. Add to chicken mixture and stir thoroughly until blended. Add peas, parsley and rosemary. Cover and cook on high for 3 minutes, or until sauce has thickened. Season to taste with salt, pepper and additional TABASCO^® Sauce as desired.

Makes 4 servings.