Fettuccini with Chicken
and Sun-Dried Tomatoes
like a popular cheesecake restaurant's

Prep. Time: 0:30
Serves: 2

1/4 cup sun-dried tomatoes
1/2 cup boiling water
2 boned, skinned chicken breast halves
salt and pepper - to taste
2 Tbls. olive oil - divided
1 med. onion - chopped
2 cups sliced mushrooms
1 clove garlic - crushed
1 Tbls. chopped fresh basil
1 cup sour cream
1/2 cup grated Parmesan cheese
8 oz. fettuccini - prepared as directed
1 Tbls. minced fresh basil

-Rehydrate tomatoes in boiling water for 10 minutes; drain, reserving liquid; set aside.
-Season chicken with salt and pepper on both sides.
-Brown chicken in 1 Tbls. oil for 6 minutes on each side; set aside.
-Sauté onions in oil until tender.
-Add mushrooms, garlic, basil, and tomatoes and sauté for an additional 3 minutes.
-Stir in sour cream and Parmesan, then slowly stir in enough reserved tomato water until desired consistency is reached.
-Stir in cooked fettuccini.
-Serve chicken breast over a bed of the pasta and garnish with basil.

Make It A Meal: Serve with Bruschette like Carrabba's®

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