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. MORE+ LESS-

By Betty Crocker Kitchens

December 1, 2010

1/4

cup coarsely chopped sun-dried tomatoes (not oil-packed)

1/2

cup chicken broth

ounces uncooked fettuccine

1/2

cup sliced mushrooms (1 1/2 ounces)

medium green onions, chopped (2 tablespoons)

cloves garlic, finely chopped

tablespoons dry red wine or chicken broth

teaspoon vegetable oil

boneless, skinless chicken breast halves (about 1 pound)

1/2

cup milk

teaspoons cornstarch

teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

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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.
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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.

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.