8 ounces linguine, cooked to package directions
1/2 cup chicken broth
1/2 cup sun-dried tomatoes (not oil-packed)
1 tablespoon olive oil
1 cup diced onion (about 1 medium onion)
1/2 teaspoon minced garlic
1 pound boneless, skinless chicken breast, cut into 1- to 1 1/2 -inch strips
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup fat-free half and half or soy milk
1 tablespoon fresh basil leaves, sliced thin
While the pasta cooks, heat chicken broth to boiling in a small saucepan. Remove from heat, add sun-dried tomatoes, and set aside.
Heat olive oil in a skillet over medium-high heat. Add onion and cook about 5 minutes. Add garlic and cook 1 minute more. Add chicken strips, Italian seasoning, salt, and pepper, and cook until chicken is browned, about 5 minutes.
Chop the sun-dried tomatoes and add to skillet along with the broth and bring to a boil. Reduce heat, cover, and simmer about 10 minutes, until chicken is no longer pink inside.
Stir in half and half and simmer 3 to 5 minutes, until sauce has slightly thickened. Serve over hot linguini and garnish with sliced basil.