PENNE CHICKEN

Penne Chicken image

A rich sun-dried tomato sauce brings warm, new flavor to pasta, chicken, Portobello mushrooms and peas in this hearty and healthful meal-in-one. -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 cup water
1/4 cup white wine or reduced-sodium chicken broth
1 teaspoon reduced-sodium chicken bouillon granules
2 boneless skinless chicken breast halves (6 ounces each)
2 cups uncooked penne pasta
1 cup sliced baby portobello mushrooms
1 cup sun-dried tomatoes (not packed in oil), cut in half
3 tablespoons chopped shallots
1 tablespoon cornstarch
1/2 cup fat-free milk
1/4 cup tomato paste
1/2 teaspoon salt
1 cup shredded Parmesan cheese
1 cup frozen peas, thawed
2 tablespoons minced fresh basil or 2 teaspoons dried basil

Steps:

In a large nonstick skillet, bring the water, wine and bouillon to a boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or until a thermometer reads 170°. Meanwhile, in a large saucepan, cook pasta according to package directions., Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly. Add the mushrooms, tomatoes and shallots to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened., Shred chicken with two forks; add to the sauce. Drain pasta; add to sauce. Add the cheese, peas and basil; cook and stir until heated through.

Nutrition Facts : Calories 281 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 739mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges