Prepare pasta according to package directions; drain.
In small bowl, combine chicken broth and tomatoes; let stand 15 minutes.
In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet.
In same skillet, over medium-high heat, brown chicken in oil.
Add tomato and mushroom mixture; bring to a boil.
Reduce heat and simmer covered 10 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture.
Increase heat to medium and cook and stir until thickened and bubbly.
Stir in basil. Serve over hot cooked pasta.
Servings 0