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Chicken: 6 pt. Chicken & Sundried Tomato Sauce

Source of Recipe

Weight Watcher Magazine


List of Ingredients

1/2 cup sun-dried tomatoes chopped
1/2 cup fat-free chicken broth
4 skinless boneless chicken breast halves
1/2 cup mushrooms sliced
2 tablespoons green onions chopped
2 cloves garlic finely chopped
2 tablespoons chicken broth (or dry red wine)
1 teaspoon canola oil
1/2 cup skim milk
2 teaspoons cornstarch
1/2 teaspoon dried basil
2 cups fettucine cooked


Recipe

Mix tomatoes and broth. Let stand 30 minutes.

Trim fat from chicken. Cook mushrooms, onions and garlic in chicken broth or 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 pices are cut. Remove chicken pieces 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 fettucine. Makes 4 servings.