| This recipe is liked by 3 person(s). |
Chicken and sun dried tomato pasta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| CHICKEN | |
| SUN-DRIED TOMATO | |
| Nb persons: 4 | |
| 1/2 cup | sun-dried tomatoes |
| 1/2 cup | reduced sodium chicken broth |
| 4 (4 ounce) | skinless,boneless chicken breasts |
| 1/2 cup | sliced mushrooms |
| 2 Tablespoons | chopped green onions |
| 2 cloves | minced garlic |
| 1 1/2 teaspoons | capers |
| 2 Tablespoons | red wine |
| 1 teaspoon | olive oil |
| 1/2 cup | skim milk |
| 2 teaspoons | cornstarch |
| 1/2 teaspoon | dried basil |
| 4 cups | pasta, cooked |
| Place broth in a small saucepan and heat to a low boil then turn off heat. Coarsely chop the sun-dried tomatoes and add to broth and allow to sit for 30 minutes. Spray a large nonstick skillet with nonstick spray and heat over medium heat until hot. Add | |
| mushrooms, green onions, garlic and capers. Cook over medium | |
| heat stirring constantly until mushrooms become soft. Add red wine and tomatoes and heat through. Remove from skillet. Heat oil in a nonstick skillet over medium heat. Add chicken and brown on both sides. Add tomato-mushroom mixture, heat to boiling then reduce heat. Cover and simmer, stirring occasionally, about 10 minutes or until chicken is no longer pink. Remove chicken from skillet. Combine milk, cornstarch and dried basil and mix well. Stir into tomato mixture and heat to boiling, stirring constantly. Lightly boil for 1 minute or until sauce thickens. Serve tomato mixture and chicken over pasta. Serving Size: | |
| 1 | chicken breast |
| 8 ounces | pasta |
----------
Exported from Shop'NCook 3.0.1 (http://www.shopncook.com)
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.