Penne with sun-dried tomatoes & chicken
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Penne with sun-dried tomatoes & chicken
  Penne    Tomatoes    Chicken    Italian    Pasta  
Last updated 6/12/2012 12:50:16 AM. Recipe ID 11743. Report a problem with this recipe.
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      Title: Penne with sun-dried tomatoes & chicken
 Categories: Main dish, Italian, Chicken, Pasta
      Yield: 4 Servings
 
    1/4 c  Sun-dried tomatoes, not
           -packed in oil
      6 oz Boneless, skinless chicken
           -breast
    1/4 c  Dry white wine
      1 tb Italian seasoning
      3 tb Chopped shallot (one large
           -shallot)
  1 1/4 c  Chopped fresh portabello
           -mushrooms (2 smallish
           -mushrooms)
    1/2 c  Fresh peas or thawed frozen
           -peas
      8 oz Dried penne
           Light vegetable-oil cooking
           -spray
      5    Garlic cloves, peeled and
           -minced
      1 tb Flour
     12 oz Evaporated skim milk
    1/8 ts Ground nutmeg
    1/8 ts Crushed red pepper flakes
    1/2 c  Chopped fresh basil
    1/4 ts Salt, optional
      5 md Black olives, thinly sliced,
           -for garnish
 
  Preheat oven to 350 degrees. Put the sun-dried tomatoes in a bowl,
  add 1/2 cup boiling water and set the bowl aside for the tomatoes to
  reconstitute. Fill a large pot with water, and bring it to a boil.
  Combine the chicken and the wine in a shallow baking dish. Sprinkle
  the italian seasoning on top. Bake for 15-20 mins, until the meat is
  no longer pink and the juices run clear. Remove and shred the
  chicken, reserving the cooking juices. Drain the sun-dried tomatoes
  and slice them thin. Pour the reserved cooking juices from the
  chicken into a sauté pan. Add the shallot, mushrooms, peas, and
  tomatoes. Sauté over low heat for a few minutes, until the liquid has
  been absorbed and the vegetables are wilted. Remove the pan from the
  heat and cover it to keep the vegetables warm. Add the penne to the
  boiling water in the large pot and cook over high heat to desired
  doneness, 8-12 mins. While the pasta is cooking, make the sauce.
  Preheat a small heavy saucepan for about 1 minute over medium heat,
  then spray it twice with the vegetable oil. Toss in the garlic and
  flour, then whisk in the evaporated milk. Add the nutmeg and red
  pepper flakes. Whisking constantly, bring the mixture to a boil and
  continue cooking for about 5 mins, until thickened. Reduce heat to
  the lowest setting and stir in basil. Drain the cooked pasta and
  transfer to a warm serving bowl. Add the chicken, vegetables, and
  sauce. Season with salt, if desired, and toss. Garnish with olive
  slices.
 




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Recipe ID 11743 (Apr 03, 2005)

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