Recipe Cottage


LOCATION: Recipes >> Pasta >> Penne Tomatoes 01

Print this Recipe    Penne Tomatoes 01

Penne with Sun-dried Tomatoes and Chicken
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, optional
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 saute pan.
Add the shallot, mushrooms, peas, and 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 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. This is important. Runny sauce mars the
effect of the dish.

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.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.