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Chicken Breasts with Sun-Dried Tomatoes




Source of Recipe


Elaine


List of Ingredients




Low-Fat Chicken Breasts with Sun-Dried Tomatoes
\

1/4 cup chopped oil-packed sun-dried tomatoes
1/2 cup chicken broth
1 cup sliced fresh mushrooms
3 green onions - sliced thin
2 Tbls. minced garlic - divided
2 Tbls. chicken broth
1 tsp. oil from sun-dried tomatoes
4 boned, skinned chicken breast halves
2 tsp. un-flavored meat tenderizer
1 tsp. ground black pepper
1/2 cup milk - low-fat okay
1/2 tsp. dried basil
2 tsp. corn starch
2 cups cooked fettuccini

Recipe





Soak tomatoes in broth for 30 minutes.

Cook mushrooms, onions, and 1 Tbls. garlic in 2 Tbls. chicken broth for 3 minutes; set aside.

Cook chicken and 1 Tbls. garlic in sun-dried tomato oil over medium heat until brown on both sides, sprinkling with meat tenderizer and pepper.

Add tomato mixture.

Cover and simmer over low heat for 10 minutes.

Remove chicken from skillet; keep warm.

Combine milk, cornstarch, and basil; add to tomato mixture; simmer, stirring constantly, for 1 minute.

Stir in mushroom mixture.

Pour sauce over prepared fettuccini noodles. Top with chicken breasts.