Title: Linguine with Chicken Sauce
Categories: Pasta Lowcal
Yield: 8 Servings
| 3 | oz | Sun-dried tomatoes-chopped |
| | | Boiling water |
| 1 1/2 | lb | Chicken breasts w/o skin |
| | | Bite--sized pieces |
| 1 | tb | Olive oil |
| 1 | | Onion--chopped |
| 30 | ml | Garlic |
| 2 | tb | All-purpose flour |
| 1 | c | Chicken broth--low fat |
| 1 | tb | Fresh parsley |
| 1 | ts | Fresh basil |
| 1 | lb | Linguine--cooked |
| | | Grated parmesan cheese opt. |
Preparation Time: 1:00 Place the tomatoes in a small bowl and cover them
with the water. Set asid 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.