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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.