Hello Everyone!

It is SOOo hot here in Texas that it's unbearable! Yikes!!
Here is a dinner menu that is low in fat and cholesterol but very tasty and easy to make.

Chicken Breasts with Sun-dried Tomato Sauce

1/4 C. coarsely chopped sun-dried tomatoes (not oil-packed)
1/2 cup fat-free chicken broth (I suppose you could use regular)
4 Boneless, skinless chicken breast halves
1/2 C. sliced mushrooms
2 Tbp. chopped green onion
2 cloves of garlic, finely chopped
2 Tbs. dry red wine
1 tsp. vegetable oil
1/2 C. skim milk (again, I suppose you could use regular)
2 tsp. cornstarch
2 tsp. chopped fresh or 1/2 teaspoon dried basil leaves (the fresh is much better)
2 cups of hot cooked fettuccine noodles

Mix tomatoes and broth. Let it stand for 30 minutes.
Trim fat from chicken. Cook mushrooms, onions and garlic in wine over med. heat about 3 min., stir occasionally, until mushrooms are tender. Take the mixture out of the skillet. Add the oil to the skillet, cook chicken in the oil over med. heat until brown on both sides. Add the tomato mixture, heat to boiling, reduce heat. Cover and simmer about 10 min., stir occasionally, until juice of chicken is no longer pink. Remove the chicken and keep warm.
Mix milk, cornstarch and basil, then stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir for 1 min.. Stir in mushroom mixture, heat through. Serve over chicken and fettuccine.
Manja!

I usually serve broccoli as a side dish and either french bread or dinner rolls.
For the broccoli; break apart the florets, steam for about 3 min(you want them crisp). Drizzle with olive oil and balsamic vinegar, season with s & p to taste if desired.

I will be doing no cooking tonight, since Friday nights are saved for the pizza parlor.

Have a great weekend everyone!!!!
Cathie