1/2 cup sun-dried tomatoes
1/2 cup reduced sodium chicken broth
4 (4 ounce) skinless, boneless chicken breasts
1/2 cup sliced mushrooms
2 tablespoons chopped green onion
2 cloves garlic, minced
1 1/2 teaspoons capers
2 tablespoons red wine
1 teaspoon olive oil
1/2 cup skim milk
2 teaspoons cornstarch
1/2 teaspoon dried basil
4 cups cooked pasta
Coarsely chop the sun-dried tomatoes, cover with hot broth and let stand for 30 minutes. Spray a large nonstick skillet with nonstick spray and heat over medium heat until hot. Add mushrooms, green onions, garlic and capers. Cook over medium heat stirring constantly until mushrooms become soft. Add red wine and tomatoes and heat through. Remove from skillet.
Heat oil in a nonstick skillet over medium heat. Add chicken and brown on both sides. Add tomato-mushroom mixture, heat to boiling then reduce heat. Cover and simmer, stirring occasionally, about 10 minutes or until chicken is no longer pink. Remove chicken from skillet. Combine milk, cornstarch and dried basil and mix well. Stir into tomato mixture and heat to boiling, stirring constantly. Lightly boil for 1 minute or until sauce thickens. Serve tomato mixture and chicken over pasta.
Makes 4 Servings
Serving Size: 1 chicken breast and 8 ounces pasta

Nutrients per serving: Exchanges per serving:*
Calories: 382 Starch/Bread 3
Total fat: 4 grams (9% of calories) Lean Meat 4
Saturated fat: 1 gram Vegetable 0
Cholesterol: 66 mg Fruit 0
Sodium: 302 mg Non-fat Milk 0
Carbohydrate: 47 grams (51% of calories) Fat 0
Protein: 37 grams (40 % of calories) Other Carbohydrate 0
Dietary fiber: 3 grams