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Prep 10min
Total1hr5min
Servings4
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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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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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
265
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
90mg
Sodium
280mg
Total Carbohydrate
24g
Dietary Fiber
1g
Protein
30g
% Daily Value*:
Iron
14%
14%
Exchanges:
3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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