Chicken Breasts with Sun-Dried Tomato Sauce

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.

Makes four servings. 4 WW points per serving.