1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed) 1/2 cup chicken broth 4 skinless boneless chicken breast halves (about 1 pound) 1/2 cup sliced mushrooms (1 1/2 ounces) 2 tablespoons chopped green onions (2 medium) 2 cloves garlic -- finely chopped 2 tablespoons dry red wine OR 2 tablespoons apple juice 1 teaspoon vegetable oil 1/2 cup skim milk 2 teaspoons cornstarch 2 teaspoons chopped fresh basil OR 1/2 teaspoon dried basil leaves 3 cups hot cooked fettuccine

Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet. Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture, heat through. Serve over chicken and fettuccine.

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