penne with sun-dried tomatoes and chicken

How To Make penne with sun-dried tomatoes and chicken

• 1

  Preheat oven to 350 degrees.
• 2

  Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute.
• 3

  Fill a large pot with water, and bring it to a boil.
• 4

  Combine the chicken and the wine in a shallow baking dish.
• 5

  Sprinkle the Italian seasoning on top.
• 6

  Bake for 15-20 minutes, until the meat is no longer pink and the juices run clear.
• 7

  Remove and shred the chicken, reserving the cooking juices.
• 8

  Drain the sun-dried tomatoes and slice them thin.
• 9

  Pour the reserved cooking juices from the chicken into a saute pan.
• 10

  Add the shallot, mushrooms, peas and tomatoes.
• 11

  Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted.
• 12

  Remove the pan from the heat and cover it to keep the vegetables warm.
• 13

  Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 minutes.
• 14

  While the pasta is cooking, make the sauce.
• 15

  Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil.
• 16

  Toss in the garlic and flour, then whisk in the evaporated milk.
• 17

  Add the nutmeg and red pepper flakes.
• 18

  Whisking constantly, bring the mixture to a boil and continue cooking for about 5 minutes, until thickened.
• 19

  Reduce heat to the lowest setting and stir in basil.
• 20

  Drain the cooked pasta and transfer to a warm serving bowl.
• 21

  Add the chicken, vegetables and sauce.
• 22

  Season with salt, if desired, and toss.
• 23

  Garnish with olive slices.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card