Prep 10 mins
Cook 47 mins
My adaptation of a recipe from Betty Crocker. No one will know that it is low fat, so don't tell them!
- 1⁄4 cup sun-dried tomato, coarsley chopped (not oil packed)
- 1⁄2 cup reduced-fat chicken broth
- 4 ounces cooked fettuccine, spinach or regular
- 1⁄2 cup mushroom, sliced (1 1/2oz)
- 2 onions, green,chopped (2 Tbsp)
- 2 cloves garlic, finely chopped
- 2 tablespoons dry red wine or 2 tablespoons reduced-fat chicken broth
- 1 teaspoon olive oil
- 4 boneless skinless chicken breasts (1 lb)
- 1⁄2 cup nonfat milk
- 2 teaspoons cornstarch
- 1⁄2 teaspoon basil leaves, dried
- Mix tomatoes and 1/2 cup chicken broth; let stand 30 minutes.
- Cook mushrooms, onions and garlic in wine (chicken broth) in a medium skillet; over medium heat about 3 minutes, until mushrooms are tender.
- Remove mixture from skillet; set aside.
- Heat oil in skillet over medium heat.
- Cook chicken in oil 3-4 minutes , turning once, until browned.
- Add tomato mixture; heat to boiling; reduce heat.
- Cover and simmer about 10 minutes, until juice of chicken no longer runs pink.
- Remove chicken from skillet; keep warm.
- Mix milk, cornstarch and basil; stir into the tomato mixture in skillet.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in mushroom mixture; heat until hot.
- Place chicken breast on fettuccine and spoon sauce over.
This was ok. I made it as directed. Thought it lacked flavor. I don't think I'll make it again.
What a great sauce - it all came together really nice. I also used sun-dried tomatoes soaked in oil, and just drained it a bit in paper towels. I doubled the amount of mushrooms and the sauce as well, and used whole wheat penne pasta for the dish. I chopped up dethawed broccoli into very tiny bits and the green made the dish look surprisingly great.
Delicious and very easy. I used yellow onion instead of green and used flour instead of the cornstarch. I doubled the sauce and every bit was eaten up. The sauce was a bit runny, so next time I will either cook longer or add more flour/cornstarch. I also used sun-dried tomatoes in oil. I just drained the oil out so it wasn't too greasy.