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Penne Pasta with Chicken & Sun-Dried Tomatoes
  (201 ratings) Nutrition Information:
Calories: 390Protein: 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.
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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
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) |
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Yum! Reviewed By: Lynnette214 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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View All Reviews |
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 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
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