Chicken Breasts with Sundried Tomato Sauce (6 PTS)

Recipe Ingredients

1/2 cup	31g / 1.1oz	Sun-dried tomatoes - chopped
1/2 cup	118ml	Fat-free chicken broth
4		Skinless boneless chicken breast halves
1/2 cup	118ml	Mushrooms - sliced
2 tablespoons	30ml	Green onions - chopped
2		Garlic - finely chopped
2 tablespoons	30ml	Chicken broth - (or dry red wine)
1 teaspoon	5ml	Canola oil
1/2 cup	118ml	Skim milk
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Dried basil
2 cups	474ml	Fettucine - cooked

Recipe Instructions

Mix tomatoes and broth. Let stand 30 minutes.

Trim fat from chicken. Cook mushrooms, onions and garlic in chicken broth

or 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 pices are cut. Remove chicken

pieces 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 fettucine. Makes 4 servings.

Per Serving: 1 B, 3 P, 2 FR/V

Per serving: 339 Calories (kcal); 4g Total Fat; (9% calories from fat); 36g

Protein; 39g Carbohydrate; 69mg Cholesterol; 314mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

Source:
Weight Watcher Magazine

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