Fettuccine with Chicken and Sun-Dried Tomato Sauce

Dinner ready in about an hour! Enjoy this wonderful pasta and chicken dish served with tomato sauce – a delightful meal.

  • Prep Time 10 min
  • Total Time 1 hr 5 min
  • Servings 4

Ingredients

1/4
cup coarsely chopped sun-dried tomatoes (not oil-packed)
1/2
cup chicken broth
4
ounces uncooked fettuccine
1/2
cup sliced mushrooms (1 1/2 ounces)
2
medium green onions, chopped (2 tablespoons)
2
cloves garlic, finely chopped
2
tablespoons dry red wine or chicken broth
1
teaspoon vegetable oil
4
boneless, skinless chicken breast halves (about 1 pound)
1/2
cup milk
2
teaspoons cornstarch
2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
  • 1 1. Mix tomatoes and broth; let stand 30 minutes.
  • 2 2. Cook and drain fettuccine as directed on package.
  • 3 3. While fettuccine is cooking, cook mushrooms, 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; set aside.
  • 4 4. Heat oil in skillet over medium heat. Cook chicken in oil 3 to 4 minutes, turning once, until brown. 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.
  • 5 5. Mix milk, cornstarch and basil; stir into tomato mixture in skillet. Heat to boiling, stirring constantly. Boil and stir l minute. Stir in mushroom mixture; cook until hot. Serve over chicken and fettuccine.

Expert Tips

Prepare this recipe using spinach fettuccine in place of the regular fettuccine for a pretty presentation.

Cut tomatoes with kitchen scissors before rehydrating in broth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
(
Calories from Fat
55),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
90mg
90%;
Sodium
280mg
280%;
Total Carbohydrate
24g
24%
(Dietary Fiber
1g
1%
),
Protein
30g
30%
;
% Daily Value*:
Iron
14%;
Exchanges:
3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.