FODDER Flactem's Online Recipes |
Show All
Add Recipe
Appetizers
Beverages
Breads
Breakfasts
Desserts
Dinners
Meat
Pasta
Salads
Sauces
Seafood
Snack Foods
Sugar-Free
Vegetables
Vegiterian
|
Penne w/ Sun-Dried Tomatoes & Chicken (hits: 1969 )
|
| Serves |
Serves 4 |
| Entered/Updated |
2002-11-22 16:19:26 |
| Added by Lynn | USA, CA |
Ingredients:
1/4 cup sun-dried tomatoes (dry, not packed in oil)
1/2 cup boiling water
6 ounces boneless, skinless chicken breast
1/4 cup dry white wine
1 tablespoon Italian seasoning
3 tablespoons choped shallot (1 large)
1 1/4 cups chopoed fresh portobello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas or frozen peas thawed
8 ounces dried penne pasta
Light vegetable oil cooking spray
5 cloves garlic, peeled & minced (very finely choped)
1 tablespoon all-purpose flour
12 ounces evaporated skim milk
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/2 cup choped fresh basil
5 medium black olives, thinly sliced |
Instructions:
Preheat oven to 350 degrees
Put the sun-dried tomatoes in a bowl, add the boiling water, and set the bowl aside for the tomatoes to reconstitute.
Fill a large pot with water and bring it to a boil while proceeding with the recipe.
Combine the chicken and wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15 to 20 minutes, 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 thinly.
Pour the reserved cooking juices from the chicken into a saute pan. Add the shallots, mushrooms, peas and the sliced sun-dried tomatoes. Saute 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 water in the large pot, which by now should be at a full boil. Cook over high heat to desired doneness, 8 to 12 minutes. (test pasta by cutting one against the side of the pot with the stirring spoon)
While 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 evaorated milk. Add the nutmeg and red pepper flakes. Whisking constantly, bring the mixture to a boil and continue to cook for about 5 minutes, until thikened. Reduce heat to the lowest setting and stir in the basil.
Drain the cooked pasta and transfer it to a warm serving bowl. Add the chicken, vegetables, and sauce. Toss and garnish with the sliced olives. |
Notes:
If you don't have a whisk, use a fork |
|