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    Penne with Sun Dried Tomatoes & Chicken


    Source of Recipe


    Internet

    List of Ingredients




    1/4 cup sun-dried tomatoes
    1/2 cup boiling water
    6 oz. boneless, skinless chicken breast
    1/4 cup dry white wine
    1 tbsp Italian seasoning
    1 large shallot, chopped
    1/2 cup fresh peas
    8 oz. dried penne
    5 garlic cloves, peeled & minced
    1 tbsp flour
    12 oz. evaporated skim milk
    1/8 tsp ground nutmeg
    1/8 tsp crushed red pepper flakes
    1/2 cup chopped fresh basil
    5 medium black olives, thinly sliced
    1 1/4 cups chopped fresh Portobello mushrooms

    Recipe



    Preheat oven to 350°. Put the sun-dried tomatoes in a bowl, add the boiling water, & set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water & bring it to a boil while proceeding with the recipe. Combine the chicken & wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15-20 minutes, until the meat is no longer pink & the juices run clear. Remove & shred the chicken, reserving the cooking juices.

    Drain the sun-dried tomatoes & slice them thinly. Pour the reserved cooking juices from the chicken into a sauté pan. Add the shallots, mushrooms, peas & the sliced sun-dried tomatoes. Sauté over low heat for a few minutes, until the liquid has been absorbed & the vegetables are wilted. Remove the pan from the heat & cover it to keep the vegetables warm. Add the penne to the water in the large pot, which by now should be at a full boil. Cook over high heat to desired doneness, 8-12 minutes. While the pasta is cooking, make the sauce.

    Preheat a small, heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in the garlic & flour, then whisk in the evaporated milk. Add the nutmeg & red pepper flakes. Whisking constantly, bring the mixture to a boil & continue to cook for about 5 minutes, until thickened. Reduce the heat to the lowest setting & stir in the basil. Drain the cooked pasta & transfer it to a warm serving bowl. Add the chicken, vegetables & sauce. Toss & garnish with the sliced olives.


 

 

 


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