Chicken Breasts with Sun-Dried Tomato Sauce

My adaptation of a recipe from Betty Crocker. No one will know that it is low fat, so don't tell them!

• Ready In: 57 mins
• Serves: 4

Ingredients

• 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

Directions

1. Mix tomatoes and 1/2 cup chicken broth; let stand 30 minutes.
2. Cook mushrooms, onions and garlic in wine (chicken broth) in a medium skillet; over medium heat about 3 minutes, until mushrooms are tender.
3. Remove mixture from skillet; set aside.
4. Heat oil in skillet over medium heat.
5. Cook chicken in oil 3-4 minutes , turning once, until browned.
6. Add tomato mixture; heat to boiling; reduce heat.
7. Cover and simmer about 10 minutes, until juice of chicken no longer runs pink.
8. Remove chicken from skillet; keep warm.
9. Mix milk, cornstarch and basil; stir into the tomato mixture in skillet.
10. Heat to boiling, stirring constantly.
11. Boil and stir 1 minute.
12. Stir in mushroom mixture; heat until hot.
13. Place chicken breast on fettuccine and spoon sauce over.
14. Serve.