Chicken Breasts With Sundried Tomato Sauce (6 Pts)

Ingredients

• 1/2 cup sun-dried tomatoes chopped
• 1/2 cup fat-free chicken broth
• 4 half breasts skinless boneless chicken breast
• 1/2 cup Mushrooms sliced
• 2 tablespoon green onions chopped
• 2 cloves garlic finely chopped
• 2 tablespoon 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

Instructions

1. Mix tomatoes and broth. Let stand 30 minutes.
2. 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 fromskillet.
3. 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 andsimmer about 10 minutes, stirring occasionally, until juice of chicken isno longer pink when centers of thickest pices are cut. Remove chickenpieces from skillet; keep warm.
4. 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.
5. Per Serving: 1 B, 3 P, 2 FR/V
6. Per serving: 339 Calories (kcal); 4g Total Fat; (9% calories from fat); 36gProtein; 39g Carbohydrate; 69mg Cholesterol; 314mg SodiumFood Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0Fat; 0 Other Carbohydrates