Ingredients:
1/4 cup sun-dried tomatoes, coarsley chopped ( not oil packed)
1/2 cup reduced-fat chicken broth
4 ounces cooked fettuccine, spinach or regular
1/2 cup mushrooms, sliced ( 1 1/2oz)
2 onions, green,chopped ( 2 Tbsp)
2 cloves garlic, finely chopped
2 tablespoons dry red wine or 2 tablespoons reduced-fat chicken broth
1 teaspoon olive oil
4 boneless skinless chicken breasts ( 1 lb)
1/2 cup nonfat milk
2 teaspoons cornstarch
1/2 teaspoon basil leaves, dried
Directions:
Mix tomatoes and 1/2 cup chicken broth; let stand 30 minutes.
Cook mushrooms, onions and garlic in wine (chicken broth) in a medium skillet; over medium heat about 3 minutes, until mushrooms are tender.
Remove mixture from skillet; set aside.
Heat oil in skillet over medium heat.
Cook chicken in oil 3-4 minutes , turning once, until browned.
Add tomato mixture; heat to boiling; reduce heat.
Cover and simmer about 10 minutes, until juice of chicken no longer runs pink.
Remove chicken from skillet; keep warm.
Mix milk, cornstarch and basil; stir into the tomato mixture in skillet.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in mushroom mixture; heat until hot.
Place chicken breast on fettuccine and spoon sauce over.
Serve.
Servings: 4
Time preparation: 10 min.
Time total: 57 min.