|
Serves : 4 |
1/4 cup chopped sun-dried tomatoes 1/2 cup chicken broth 1/2 cup fresh mushrooms - sliced 1 green onion - chopped 2 cloves garlic - minced 2 Tbls. chicken broth 1 tsp. olive oil 4 boned, skinned chicken breasts 2 cloves garlic - minced 1/2 tsp. black pepper 1/2 cup milk - low fat okay 1/2 tsp. dried basil 2 tsp. corn starch 2 cups fettuccine - prepared as directed |
| -Let tomatoes soak in
broth for 30 minutes. -Cook mushrooms, onions, and garlic in 2 Tbls. chicken broth for 3 minutes. Set aside. -Cook chicken and garlic in oil over medium heat until brown on both sides, sprinkling with 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. -Boil and stir 1 minute. -Stir in mushroom mixture. -Pour sauce over prepared fettuccini noodles. Top with chicken breasts. NOTES : Low Fat! |
Mississippi
Clayworks
214 2nd Street East
Hastings, MN 55033
(651) 437-5901
Web Site: www.mississippiclayworks.com
Hand Thrown, Functional, Stoneware Pottery at Affordable
Prices