Fettuccine With Chicken And Sun Dried Tomato Sauce - cooking recipe

Ingredients

1/4 c. coarsely chopped sun dried tomatoes
1/2 c. chicken broth
1/2 c. sliced mushrooms
2 Tbsp. chopped green onions
2 cloves garlic, finely chopped
2 Tbsp. dry red wine
4 oz. fettuccine
1 tsp. vegetable oil
4 boneless chicken half breasts
1/2 c. milk
2 tsp. cornstarch
2 tsp. chopped fresh basil leaves

Preparation

Mix tomatoes and broth; let stand 30 minutes.
Cook mushrooms, onions and garlic in wine in a nonstick skillet over medium heat about 3 minutes, stirring occasionally until mushrooms are tender. Remove mixture from skillet; reserve.
Cook fettuccine as directed on package; drain.
Heat oil in same skillet over medium heat until hot.
Cook chicken in oil until brown on both sides.
Add tomato mixture.
Heat to boiling; reduce heat.
Cover and simmer about 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from tomato mixture; keep warm.
Mix milk, cornstarch and basil; stir in tomato mixture in skillet.
Heat to boiling; stirring constantly.
Boil and stir 1 minute.
Stir in mushroom mixture; heat thoroughly.
Serve over chicken and fettuccine.
Yields 4 servings.