Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sun-dried tomatoes -- chopped
     1/2  cup           fat-free chicken broth
   4                    skinless boneless chicken breast halves
     1/2  cup           mushrooms -- sliced
   2      tablespoons   green onions -- chopped
   2      cloves        garlic -- finely chopped
   2      tablespoons   chicken broth -- (or dry red wine)
   1      teaspoon      canola oil
     1/2  cup           skim milk
   2      teaspoons     cornstarch
     1/2  teaspoon      dried basil
   2      cups          fettucine -- cooked

Preparation:

Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, onions and garlic in chicken broth or wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet. Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pices are cut. Remove chicken pieces from skillet; keep warm. Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture; heat through. Serve over chicken and fettucine.