Recipe

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• 1/4 cup sun-dried tomato , coarsley chopped ( not oil packed)
• 1/2 cup reduced-fat chicken broth
• 4 oz cooked fettuccine , spinach or regular
• 1/2 cup mushroom, sliced (1 1/2oz)
• 2 onions, green,chopped (2 tbsp)
• 2 cloves garlic, finely chopped
• 2 tbsp dry red wine or 2 tbsp reduced-fat chicken broth
• 1 tsp olive oil
• 4 boneless skinless chicken breasts (1 lb)
• 1/2 cup nonfat milk
• 2 tsp cornstarch
• 1/2 tsp basil leaves, dried

• 1 Mix tomatoes and 1/2 cup chicken broth; let stand 30 minutes.
• 2 Cook mushrooms, onions and garlic in wine (chicken broth) in a medium skillet; over medium heat about 3 minutes, until mushrooms are tender.
• 3 Remove mixture from skillet; set aside.
• 4 Heat oil in skillet over medium heat.
• 5 Cook chicken in oil 3-4 minutes , turning once, until browned.
• 6 Add tomato mixture; heat to boiling; reduce heat.
• 7 Cover and simmer about 10 minutes, until juice of chicken no longer runs pink.
• 8 Remove chicken from skillet; keep warm.
• 9 Mix milk, cornstarch and basil; stir into the tomato mixture in skillet.
• 10 Heat to boiling, stirring constantly.
• 11 Boil and stir 1 minute.
• 12 Stir in mushroom mixture; heat until hot.
• 13 Place chicken breast on fettuccine and spoon sauce over.
• 14 Serve.