Rehydrate tomatoes in boiling water for 10 minutes; drain, reserving liquid; set aside.
Season chicken with salt and pepper on both sides. Brown chicken in 1 tablespoon oil for 6 minutes on each side; set aside.
Saute onions in oil until tender. Add mushrooms, garlic, basil and tomatoes; saute for an additional 3 minutes. Stir in sour cream, then slowly stir in enough reserved tomato water until desired consistency is reached. Stir in cooked fettuccini.
Serve chicken breast over a bed of pasta and garnish with basil.
Originally Submitted
11/23/2008
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