Linguine with Chicken and Sun-Dried Tomatoes

• 1/2 cup plus 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1 large garlic clove, minced
• 1/2 teaspoon sugar
• 1 cup chopped red onion
• 1/2 cup chopped drained oil-packed sun-dried tomatoes
• 3/4 cup sliced fresh basil
• 4 skinless boneless chicken breast halves
• 1/2 cup canned low-salt chicken broth
• 1 9-ounce package fresh linguine, freshly cooked

1. Whisk 1/2 cup oil, vinegar, garlic and sugar in medium bowl to blend.
2. Whisk in onion, tomatoes and 1/4 cup basil.
3. Season dressing with salt and pepper.
4. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat.
5. Sprinkle chicken on all sides with salt and pepper.
6. Add chicken to skillet.
7. Saute until brown, about 3 minutes per side.
8. Add broth, 1/2 cup dressing and 1/4 cup basil and bring to boil.
9. Reduce heat to medium-low; simmer uncovered until chicken is cooked through, about 3 minutes.
10. Remove skillet from heat.
11. Transfer chicken to work surface and slice thinly.
12. Divide pasta among 4 plates.
13. Top each with 1 sliced chicken breast half.
14. Spoon pan juices over.
15. Garnish with remaining 1/4 cup basil.
16. Serve, passing remaining dressing separately.

olive oil, balsamic vinegar, garlic, sugar, red onion, tomatoes, fresh basil, chicken breast halves, chicken broth, fresh linguine

Taken from www.epicurious.com/recipes/food/views/linguine-with-chicken-and-sun-dried-tomatoes-102868 (may not work)