Fettuccine with Chicken and Sun-Dried Tomato Sauce

Ingredients

• 0.3 cup sun-dried olives coarsely chopped (not oil-packed)
• 0.5 cup chicken broth 
• 4 ounces fettuccine barilla uncooked
• 1.5 ounces mushrooms sliced
• 2 tablespoons spring onion chopped
• 2 cloves garlic finely chopped
• 2 tablespoons chicken broth dry red
• 1 teaspoon vegetable oil 
• 1 pound chicken breast halves boneless skinless
• 0.5 cup milk 
• 2 teaspoons cornstarch 
• 2 teaspoons basil dried fresh chopped

Equipment

• frying pan

Directions

1. Mix tomatoes and broth; let stand 30 minutes.
2. Cook and drain fettuccine as directed on package.
3. While fettuccine is cooking, cook mushrooms, onions and garlic in wine in 10-
4. inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until
5. mushrooms are tender.
6. Remove mixture from skillet; set aside.
7. Heat oil in skillet over medium heat. Cook chicken in oil 3 to 4 minutes,
8. turning once, until brown.
9. Add tomato mixture.
10. Heat to boiling; reduce heat. Cover
11. and simmer about 10 minutes, stirring occasionally, until juice of chicken is no
12. longer pink when centers of thickest pieces are cut.
13. Remove chicken from skillet;
14. keep warm.
15. Mix milk, cornstarch and basil; stir into tomato mixture in skillet.
16. Heat to
17. boiling, stirring constantly. Boil and stir l minute. Stir in mushroom mixture; cook
18. until hot.
19. Serve over chicken and fettuccine.