1/4 cup coarsely chopped, sun-dried tomatoes
1/2 cup reduced-fat, reduced sodium chicken broth
4 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 vegetable oil
1/2 cup skim milk
2 teaspoons cornstarch
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
3 cups cooked angel hair pasta, spaghetti or fettuccini

Mix tomatoes and broth, and let stand for 30 minutes to re-hydrate tomatoes. Heat a large nonstick skillet over medium heat until hot. Add mushrooms, green onions, garlic, capers, wine and tomatoes and cook over medium heat, stirring occasionally. Remove from skillet. Heat oil in nonstick skillet over medium heat. Add chicken and brown on both sides. Add tomato mixture, heat to boiling then reduce heat. Cover and simmer about 10 minutes, stirring occasionally. Remove chicken from skillet. Mix milk, cornstarch and basil and stir into tomato mixture. Heat to boiling, stirring constantly. Boil for 1 minute or until sauce thickens. Serve tomato mixture and chicken over pasta.

Makes 4 Servings
Serving Size: 1 chicken breast and 6 ounces pasta