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Fettuccine with Chicken and Sun-Dried Tomato Sauce
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Prep Time:
10 minutes
Total Time:
1 hour 5 minutes
Delicious pasta and chicken with tomato sauce ready in an hour for a delightful dinner.
Ingredients:
  • 1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed)
  • 1/2 cup chicken broth
  • 4 ounces uncooked fettuccine
  • 1/2 cup sliced mushrooms (1 1/2 ounces)
  • 2 medium green onions, chopped (2 tablespoons)
  • 2 cloves garlic, finely chopped
  • 2 tablespoons dry red wine or chicken broth
  • 1 teaspoon vegetable oil
  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 1/2 cup milk
  • 2 teaspoons cornstarch
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
Instructions:
  • Combine the tomatoes and broth, allowing the flavors to meld for 30 minutes.
  • Prepare and cook fettuccine according to package instructions. Drain well.
  • As the fettuccine cooks, sauté mushrooms, onions, and garlic in wine in a nonstick skillet for approximately 3 minutes over medium heat until mushrooms are tender. Remove from skillet and set aside.
  • Heat oil in a skillet over medium heat. Brown the chicken for 3 to 4 minutes on each side. Add the tomato mixture, bring to a boil, then reduce heat, cover, and simmer for about 10 minutes. Stir occasionally until the chicken is cooked through. Remove the chicken from the skillet and keep it warm.
  • Combine milk, cornstarch, and basil and mix well, then stir into the tomato mixture in the skillet. Heat the mixture until boiling, constantly stirring. Let it boil for 1 minute. Add the mushroom mixture and cook until hot. Serve the flavorful sauce over chicken and fettuccine.

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