Title: Linguine with chicken sauce
 Categories: Poultry
      Yield: 8 Servings
 
      3 oz Sun-dried Tomatoes-chopped
           Boiling Water
  1 1/2 lb Chicken Breasts w/o skin
           Bite--sized pieces
      1 tb Olive Oil
      1    Onion--chopped
     30 ml Garlic
      2 tb All-Purpose flour
      1 c  Chicken broth--Low fat
      1 tb Fresh Parsley
      1 ts Fresh Basil
      1 lb Linguine--cooked
           Grated Parmesan Cheese OPt.
 
  Place the tomatoes in a small bowl and cover them with the water. Set
  aside. In a 10 inch non-stick skillet, warm the oil over medium-high
  heat. Add the onions and garlic and cook until lightly browned, about
  3 minutes. Stir in the chicken and cook until it is lightly browned,
  about 10 minutes. Remove the chicken mixture from the skillet and set
  aside. Stir the flour into the skillet. Add the broth and cook;
  stirring constantly, until the mixture thickens and boils, 3-4
  minutes. Drain the tomatoes and add them to the pan. Stir in the
  parsley, basil and chicken mixture. Reduce the heat and simmer for 10
  minutes. Serve over the hot linguine. Sprinkle with the parmesan, if
  desired.