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Sun Dried Tomato Chicken

recipe image
Created by Halfmysize.com,

Ingredients

At a glance
Cuisine
Italian
Main Ingredient
Chicken
Pasta
Cooking Method
Sautée
Difficulty
Moderate
Course/Dish
Poultry
Main Dishes
Poultry
Serves
4

Serves - 4
Points - 6

1/4 cup coarsely chopped sun-dried tomatoes (not oil packed)
1/2 cup fat free chicken broth
1 lb. boneless, skinless chicken breast halves (4 breast halves)
1/2 cup sliced mushrooms
2 green onions, sliced (including tops)
2 cloves garlic, finely chopped
2 Tablespoons dry red wine or fat free chicken broth
1 teaspoon olive oil
1/2 cup skim milk
2 teaspoons cornstarch
2 teaspoons fresh bail leaves, chopped
2 cups hot cooked whole wheat egg noodles

Methods/steps

Mix tomatoes and broth. Let stand for 30 minutes.

Trim all visible fat from chicken. Cook mushrooms, onions and garlic in wine in a non-stick skillet over medium high heat for about 5 minutes, stirring occasionally, until mushrooms are tender. Remove mixture from skillet.

Add oil to skillet. Cook chicken in oil over medium heat until browned on both sides. Add tomato mixture. Heat to boiling; reduce heat, cover and simmer about 10 minutes, stirring occasionally, until chicken is done. Remove chicken from skillet; keep warm.

Mix milk, cornstarch, and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in mushroom mixture; heat through. Serve over chicken and egg noodles.

Nutrition Information:
298 cal., 6 g. fat, 2 g. fiber

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