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Penne Pasta with Chicken & Sun-Dried Tomatoes
Penne Pasta with Chicken & Sun-Dried Tomatoes

Category: Main Dish | Serves: 4

(201 ratings)

Nutrition Information:
Calories: 390
Protein: 26 g
Carbs: 67 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 160 mg
Fiber: 5 g

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What an outstanding dish - tender chicken, aromatic herbs, sun-dried tomatoes in a creamy, savory sauce.
Ingredients:
1/4 cup sun-dried tomatoes
1/2 cup boiling water
6 oz boneless skinless chicken breasts
1/4 cup dry white wine
1 tsp basil (dried)
1 tsp rosemary
1 tsp oregano
3 Tbsp chopped shallot (1 large shallot) or green onion
1-1/4 cups chopped fresh mushrooms
1/2 cup fresh peas or thawed frozen peas
8 oz penne pasta
vegetable oil cooking spray
5 garlic cloves, peeled and minced
1 Tbsp all-purpose flour
12 oz evaporated skim milk
1/8 tsp ground nutmeg
1/8 tsp crushed red pepper flakes
1/2 cup chopped fresh basil
Directions:
1 Preheat oven to 350°F. Place sun-dried tomatoes in a bowl, add boiling water, and set aside.
2 Fill a large pot with water and bring to a boil. While waiting for water boil, combine chicken and wine in a shallow baking dish. Sprinkle the herbs on top of chicken.
3 Bake for 15 to 20 minutes or until the center of the meat is no longer pink. Remove chicken from dish, shred the meat, and reserve the cooking juices.
4 Drain the sun-dried tomatoes and slice them thinly. Pour the reserved cooking juices from chicken into a sauté pan. Add shallots, mushrooms, peas, and sun-dried tomatoes.
5 Sauté over low heat for a few minutes, until liquid has been absorbed and the vegetables are wilted. Remove the pan from heat and cover it to keep the vegetables warm.
6 Add penne to the water in the large pot, which should be at a full boil. Cook over high heat about 8 to 12 minutes or until desired doneness. While pasta is cooking prepare sauce.
7 Preheat a small, heavy saucepan for about 1 minute over medium heat, then spray it twice with vegetable spray. Toss in the garlic and flour, then using a whisk, blend in the evaporated milk.
8 Add nutmeg and red pepper flakes. Whisking constantly, bring mixture to a boil. Continue to cook for about 5 minutes or until sauce has thickened.
9 Reduce heat and stir in basil. Drain pasta and transfer to a warm serving dish. Add the chicken, vegetables, and sauce.
10 ENJOY!

Ratings & Reviews
(201 ratings)
Yum!
Reviewed By:
This was great, but I had a problem with the sauce! Mine was really runny. I stirred for the recommended time but ...
Jan 03, 2009
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