Chicken Breasts With Sundried Tomato Sauce (6 Pts)
This is a quick and easy main dish creation that everyone loves from kids to adults."Good flavour, after resizing it for two servings I doubled the sauce and added 1 extra garlic clove. Easy to make and it didn't take as long as I thought it might. We ate early tonight" - RKG1
Yield: 4 Ready in 45 minutes
favorite of 115 people 23 people want to try
Verified by stevemur
|1/2 cupsun-dried tomatoes; chopped|
|1/2 cupfat-free chicken broth|
|4 half breastsskinless boneless chicken breast|
|1/2 cupMushrooms; sliced|
|2 tablespoongreen onions; chopped|
|2 clovesgarlic; finely chopped|
|2 tablespoonchicken broth; or dry red wine|
|1 teaspoonCanola oil|
|1/2 cupSkim milk|
|1/2 teaspoonDried basil|
|2 cupsfettucine; cooked|
Chicken Breasts With Sundried Tomato Sauce (6 Pts) Preparation
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
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