1. Bring a large pot of salted water to a boil for the pasta.
2. Season the chicken with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat and sauté the chicken on both sides until it is golden brown. Add the garlic and cook for 1 minute more. Transfer the chicken to a warm plate and keep warm.
3. Turn the heat to medium and quickly add the wine to the pan, stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom and cook until the wine has almost completely evaporated.
4. Add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes. Add the basil, pine nuts and lemon juice.
5. Meanwhile, cook the pasta (in the boiling water) until it is al dente, about 9 to 11 minutes. Drain and toss with the sun-dried tomato mixture.
6. Divide the pasta among the serving plates and arrange the chicken on top.

Nutritional Information

Serving Size: pasta with 4 ounces of chicken. Calories 528 , Total Fat 15 g , Saturated Fat 2 g , Cholesterol 66 mg , Sodium 385 mg , Total Carbohydrate 58 g , Dietary Fiber 7 g , Protein 40 g

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  • 1 pound boneless, skinless chicken cutlets, cut into strips
  • salt to taste
  • freshly ground black pepper
  • 2 tablespoons cold pressed olive oil
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 cup sun-dried tomatoes, rehydrated and sliced
  • 1 cup low-sodium chicken broth
  • 1/4 cup basil leaves, chopped
  • 1/4 cup toasted pine nuts
  • 2 tablespoons fresh lemon juice
  • 3/4 pound whole wheat fettuccine