Fettuccine With Chicken And Sun Dried Tomato Sauce

• 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

1. Mix tomatoes and broth; let stand 30 minutes.
2. 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.
3. Cook fettuccine as directed on package; drain.
4. Heat oil in same skillet over medium heat until hot.
5. Cook chicken in oil until brown on both sides.
6. Add tomato mixture.
7. Heat to boiling; reduce heat.
8. Cover and simmer about 10 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut.
9. Remove chicken from tomato mixture; keep warm.
10. Mix milk, cornstarch and basil; stir in tomato mixture in skillet.
11. Heat to boiling; stirring constantly.
12. Boil and stir 1 minute.
13. Stir in mushroom mixture; heat thoroughly.
14. Serve over chicken and fettuccine.
15. Yields 4 servings.

tomatoes, chicken broth, mushrooms, green onions, garlic, red wine, fettuccine, vegetable oil, breasts, milk, cornstarch, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199142 (may not work)