Yield: 8 servings
|3 ounces||Sun-dried Tomatoes-chopped|
|\N \N||Boiling Water|
|1½ pounds||Chicken Breasts w/o skin|
|\N \N||Bite--sized pieces|
|1 tablespoon||Olive Oil|
|2 tablespoons||All-Purpose flour|
|1 cup||Chicken broth--Low fat|
|1 tablespoon||Fresh Parsley|
|1 teaspoon||Fresh Basil|
|\N \N||Grated Parmesan Cheese OPt.|
Place the tomatoes in a small bowl and cover them with the water. Set aside. In a 10 inch non-stick skillet, warm the oil over medium-high heat.
Add the onions and garlic and cook until lightly browned, about 3 minutes.
Stir in the chicken and cook until it is lightly browned, about 10 minutes.
Remove the chicken mixture from the skillet and set aside. Stir the flour into the skillet. Add the broth and cook; stirring constantly, until the mixture thickens and boils, 3-4 minutes. Drain the tomatoes and add them to the pan. Stir in the parsley, basil and chicken mixture. Reduce the heat and simmer for 10 minutes. Serve over the hot linguine. Sprinkle with the parmesan, if desired.
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