Chicken Breasts With Sundried Tomato Sauce (6 Pts)

Chicken Breasts With Sundried Tomato Sauce (6 Pts) Ingredients

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

Instructions for Chicken Breasts With Sundried Tomato Sauce (6 Pts)

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 fromskillet.

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.

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.

Per Serving: 1 B, 3 P, 2 FR/V





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

















Main Ingredient: ChickenCuisine: American

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