Chicken Breasts with Sun-Dried Tomato Sauce


Serves: 4
Total Calories: 264

Ingredients

1/4 cup coarsely chopped sun-dried tomato (not oil-packed)
1/2 cup chicken broth
4 boneless skinless chicken breast halves (about 1 pound)
1/2 cup sliced mushrooms (1 1/2 ounces)
2 tablespoons , chopped green onions, (2 medium)
2 cloves garlic, finely chopped
2 tablespoons dry red wine or apple juice
1 teaspoon vegetable oil
1/2 cup skim milk
2 teaspoons cornstarch
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
3 cups hot cooked fettuccini pasta

Directions:

Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green onions and garlic in wine in 10-inch nonstick 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 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 fettuccine.
1 Serving: Calories 335 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 105mg Sodium 250mg Carbohydrate 36g (Dietary Fiber 2g) Protein 34g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 264
Calories from Fat: 56

This Chicken Breasts with Sun-Dried Tomato Sauce recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.


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