Chicken Breasts With Sun-Dried Tomatoes |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a delicious pasta dish. You could use whatever shape pasta you prefer, we like farfalle. Ingredients:
1/2 cup sun-dried tomato, chopped |
1 cup chicken broth |
1 cup fresh mushrooms, sliced |
2 green onions, chopped |
2 garlic cloves, minced |
2 tablespoons chicken broth |
1 teaspoon olive oil |
4 skinless chicken breasts, pounded flat |
2 garlic cloves, minced |
1 teaspoon unflavored meat tenderizer |
1/2 teaspoon pepper |
2 cups skim milk |
2 tablespoons cornstarch |
2 teaspoons dried basil |
1 lb pasta, cooked |
Directions:
1. Soak sun dried tomatoes in 1 cup chicken broth for 30 minutes.
2. Cook the mushrooms, onion and 2 cloves of garlic in 2 Tbsp of chicken broth for 3 minutes. Set aside.
3. Cook chicken and other 2 cloves of garlic in olive oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper. Add the tomato mixture and simmer over low heat for 10 minutes. Remove chicken from the skillet, slice into thin strips and keep warm.
4. Add pasta to boiling water so it will cook while the chicken is simmering.
5. Combine the milk, cornstarch and basil. Add to the tomato mixture. Boil and stir for one minute. Stir in the chicken and mushroom mixture.
6. Sauce can be served over the pasta, or stir the pasta right in with the sauce.
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