Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Ounces        Sun-dried Tomatoes-chopped
                        Boiling Water
   1 1/2  pound         Chicken Breasts w/o skin Bite--sized pieces
   1      Tablespoon    Olive Oil
   1                    Onion--chopped
  30      milliliter    Garlic
   2      Tablespoon    All-Purpose flour
   1      cup           Chicken broth--Low fat
   1      Tablespoon    Fresh Parsley
   1      Teaspoon      Fresh Basil
   1      pound         Linguine--cooked
                        Grated Parmesan Cheese OPt.

Preparation:

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.