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Fettuccine with Chicken and Sun-Dried Tomato Sauce

Name: Fettuccine with Chicken and Sun-Dried Tomato Sauce
Prep time: 10 min
Total time: 1 h 5 min
Yield: 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

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Fettuccine with Chicken and Sun-Dried Tomato Sauce

Prep 10 min
Total 1 hr 5 min
Servings 4

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

By Betty Crocker Kitchens

Updated Dec 1, 2010

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

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Prepare this recipe using spinach fettuccine in place of the regular fettuccine for a pretty presentation.
tip 2
Cut tomatoes with kitchen scissors before rehydrating in broth.