Cooking Directions:

1. Prepare pasta according to package directions; drain.

2. In small bowl, combine chicken broth and tomatoes; let stand 15 minutes.

3. In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet.

4. In same skillet, over medium-high heat, brown chicken in oil.

5. Add tomato and mushroom mixture; bring to a boil.

6. Reduce heat and simmer covered 10 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture.

7. Increase heat to medium and cook and stir until thickened and bubbly.

8. Stir in basil. Serve over hot cooked pasta.