LINGUINE WITH CHICKEN AND SUN DRIED TOMATO DRESSING

9 ounces fresh linguini
FOR THE DRESSING:
1/2 cup plus 1 tablespoon olive oil, divided use
3 tablespoons balsamic vinegar
1 large garlic clove, minced
1/2 teaspoon sugar
1 cup chopped red onion
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
3/4 cup sliced fresh basil, divided use
FOR THE CHICKEN:
4 skinless boneless chicken breast halves
1/2 cup canned low salt chicken broth

Cook linguini according to package directions; drain.


MEANWHILE, TO MAKE THE DRESSING:
Whisk 1/2 cup oil, vinegar, garlic, and sugar in medium bowl to blend. Whisk in onion, tomatoes, and 1/4 cup basil. Season dressing with salt and pepper.

TO PREPARE THE CHICKEN:
Heat remaining 1 tablespoon oil in heavy large skillet over medium high heat. Sprinkle chicken on all sides with salt and pepper. Add chicken to skillet. Saute until brown, about 3 minutes per side.

Add broth, 1/2 cup dressing, and 1/4 cup basil and bring to boil. Reduce heat to medium low; simmer uncovered until chicken is cooked through, about 3 minutes. Remove skillet from heat. Transfer chicken to work surface and slice thinly.

TO SERVE:
Divide pasta among 4 plates. Top each with 1 sliced chicken breast half. Spoon pan juices over. Garnish with remaining 1/4 cup basil. Serve, passing remaining dressing separately.

Makes 4 servings
Adapted from source: Bon Appetit magazine, January 2000