Chicken and Sun-Dried Tomato Pasta | San Giorgio

Ingredients

• Servings: 7
• Prepare pasta according to package directions; drain.
• In small bowl, combine chicken broth and tomatoes; let stand 15 minutes.
• In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet.
• In same skillet, over medium-high heat, brown chicken in oil.
• Add tomato and mushroom mixture; bring to a boil.
• Reduce heat and simmer covered 10 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture.
• Increase heat to medium and cook and stir until thickened and bubbly.
• Stir in basil. Serve over hot cooked pasta.