Recipe_By: unknown, but perfected by me

Ingredients:
¼ C. coarsely chopped sun-dried tomatoes
½ C. chicken broth
½ C. fresh sliced mushrooms
2 cloves garlic, minced
2 Tbls. chopped green onion
2 Tbls. chicken broth
1 tsp. vegetable or olive oil
4 boneless, skinless chicken breasts
salt and pepper to taste
½ C. cold milk*
½ tsp. basil
2 tsp. cornstarch
2 C. prepared fettuccini noodles

Instructions:
-Let tomatoes soak in ½ C. broth for 30 minutes.
-Cook mushrooms, garlic, and onions in 2 Tbls. broth for 3 minutes. Set aside.
-Cook chicken in oil over medium heat until brown on both sides. Salt and pepper to taste.
-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.
-Boil and stir 1 minute.
-Stir in mushroom mixture.
-Pour sauce over prepared fettuccini noodles. Serve with chicken breasts.

* Can be substituted with skim milk.

Submitted_by: Roberta Haferkamp
City: Barton Mills
State: Suffolk
Country: United Kingdom

md109908

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]