* 1/4 cup sun-dried tomatoes
* 1/2 cup boiling water
* 2 boned, skinned chicken breast halves
* salt and pepper - to taste
* 2 olive oil - divided
* 1 med. onion - chopped
* 2 cups sliced mushrooms
* 1 clove garlic - crushed
* 1 chopped fresh basil
* 1 cup sour cream
* 1/2 cup grated Parmesan cheese
* 8 oz. fettuccini - prepared as directed
* 1 minced fresh basil
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 Tbls. oil for 6 minutes on each side; set aside.-Sauté onions in oil until tender.-Add mushrooms, garlic, basil, and tomatoes and sauté for an additional 3 minutes.-Stir in sour cream and Parmesan, then slowly stir in enough reserved tomato water until desired consistency is reached.-Stir in cooked fettuccini.-Serve chicken breast over a bed of the pasta and garnish with basil.
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