with Sun-Dried Tomatoes
Created By: Robbie
Prep. Time: 0:45
cup chopped oil-packed sun-dried tomatoes
1/2 cup chicken broth
1 cup sliced fresh mushrooms
3 green onions - sliced thin
2 Tbls. minced garlic - divided
2 Tbls. chicken broth
1 tsp. oil from sun-dried tomatoes
4 boned, skinned chicken breast halves
2 tsp. un-flavored meat tenderizer
1 tsp. ground black pepper
1/2 cup milk - low-fat okay
1/2 tsp. dried basil
2 tsp. corn starch
2 cups cooked fettuccini
-Soak tomatoes in 1/2 cup broth for 30 minutes.
-Cook mushrooms, onions, and 1 Tbls. garlic in 2 Tbls.
chicken broth for 3 minutes; set aside.
-Cook chicken and 1 Tbls. garlic in sun-dried tomato oil
over medium heat until brown on both sides, sprinkling
with meat tenderizer and pepper.
-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; simmer, stirring constantly, for 1 minute.
-Stir in mushroom mixture.
-Pour sauce over prepared fettuccini noodles. Top with chicken breasts.
Make It A Meal: Serve with
Cheddar Biscuits like Red Lobster's®
recipe! Although I wasn't a big fan of the dish being
served over fettuccine. Perhaps it would be better served
My daughter and I both loved
this. A great way to prepare chicken.
This was a great way to use up
left over chicken! I used thin spaghetti noodles and mixed it all
together, like one might do with shrimp scampi, and added chicken broth
to keep all from drying out. Hubby and I both thought it was good. Thank
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