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|1/4||cup sun-dried tomatoes, chopped, not packed in oil|
|1/2||cup chicken broth|
|4||boneless chicken breasts, without skin, about 1 pound|
|1/2||cup sliced fresh mushroom|
|2||tablespoons chopped green onions including tops|
|2||cloves garlic, minced|
|2||tablespoons dry red wine|
|1||teaspoon olive oil|
|1/2||cup 2% low fat milk|
|2||teaspoons chopped fresh basil|
|2||cups hot cooked fettuccine or linguine|
Mix tomatoes and broth. Let stand 30 minutes.
Trim fat from chicken. Cook mushrooms, onions
and garlic in wine in a non-stick skillet over medium
heat about 3 minutes, stirring occasionally, until
mushrooms are tender; remove mixture from skillet.
Add oil to skillet. Cook chicken in oil over medium
heat until brown on both sides. Add tomato mixture.
Heat to boiling; reduce heat. Cover and simmer about
10 minutes, stirring occasionally, until juice of chicken
is no longer pink when centers of thickest pieces are cut.
Remove chicken pieces from skillet; keep warm.
Mix milk, cornstarch and basil, stir into tomato mixture.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in mushroom mixture; heat through.
Serve over chicken and pasta.
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