Penne with Sun-Dried Tomatoes and Chicken
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sun dried tomatoes, dry packed
chicken breasts, boneless and skinless
portabello mushrooms, chopped fresh
basil, fresh chopped
1Preheat oven to 350 degrees.
2Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute.
3Fill a large pot with water, and bring it to a boil.
4Combine the chicken and the wine in a shallow baking dish.
5Sprinkle the Italian seasoning on top.
6Bake for 15-20 minutes, until the meat is no longer pink and the juices run clear.
7Remove and shred the chicken, reserving the cooking juices.
8Drain the sun-dried tomatoes and slice them thin.
9Pour the reserved cooking juices from the chicken into a saute pan.
10Add the shallot, mushrooms, peas and tomatoes.
11Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted.
12Remove the pan from the heat and cover it to keep the vegetables warm.
13Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 minutes.
14While the pasta is cooking, make the sauce.
15Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil.
16Toss in the garlic and flour, then whisk in the evaporated milk.
17Add the nutmeg and red pepper flakes.
18Whisking constantly, bring the mixture to a boil and continue cooking for about 5 minutes, until thickened.
19Reduce heat to the lowest setting and stir in basil.
20Drain the cooked pasta and transfer to a warm serving bowl.
21Add the chicken, vegetables and sauce.
22Season with salt, if desired, and toss.
23Garnish with olive slices.