penne with sun-dried tomatoes and chicken

How To Make penne with sun-dried tomatoes and chicken

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