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Chicken Breasts with Sun-dried Tomato Sauce

4 servings
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 cornstarch
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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