8 oz. oil packed sun dried tomatoes
1/2 c. chopped onion
2 cloves garlic, minced
4 chicken breast halves, skinned, boned & cut into strips
3 tbsp. chopped fresh basil or 1 tbsp. dried whole basil
1/4 tsp. salt
1/4 tsp. pepper
6 oz. fettuccine

Drain tomatoes, reserving oil. Coarsely chop tomatoes, set aside. Heat 1 tablespoon reserved oil from tomatoes in a large skillet. Saute onion and garlic in hot oil until tender. Add chicken and saute 8 minutes or until tender. Add basil and reserved tomatoes. Saute an additional 2 minutes. Add salt, pepper and an additional 2 tablespoons reserved oil from the dried tomatoes.

Cook fettuccine according to package omitting salt. Drain well and place on large platter. Spoon chicken over fettuccine and toss well. Serves 4.