Cheesecake Factory Fettuccini with Chicken and Sun-Dried Tomatoes

Ingredients

1/4 cup sun-dried tomatoes
1/2 cup boiling water
2 boned, skinned chicken breast halves
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

Instructions

-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.