1/4 cup coarsely chopped sun-dried tomatoes (not
oil-packed)
1/2 cup chicken broth
4 skinless boneless chicken breast halves
(about 1 pound)
1/2 cup sliced mushrooms (1 1/2 ounces)
2 tablespoons chopped green onions (2 medium)
2 cloves garlic -- finely chopped
2 tablespoons dry red wine
OR
2 tablespoons apple juice
1 teaspoon vegetable oil
1/2 cup skim milk
2 teaspoons cornstarch
2 teaspoons chopped fresh basil
OR
1/2 teaspoon dried basil leaves
3 cups hot cooked fettuccine|Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook
mushrooms, green onions and garlic in wine in 10-inch nonstick skillet
over medium heat about 3 minutes, stirring occasionally, until mushrooms
are tender; remove mixture from skillet.

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 and
simmer about 10 minutes, stirring occasionally, until juice of chicken is
no longer pink when centers of thickest pieces are cut. Remove chicken
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 fettuccine.