PENNE WITH SUN-DRIED TOMATOES AND CHICKEN

Penne With Sun-Dried Tomatoes and Chicken image

Provided by Marian Burros

Time 45m

Yield 4 main-dish servings

Number Of Ingredients 17

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Ingredients

1/4 cup sun-dried tomatoes, not packed in oil
6 ounces boneless, skinless chicken breast
1/4 cup dry white wine
1 tablespoon Italian seasoning
3 tablespoons chopped shallot (1 large shallot)
1 1/4 cups chopped fresh portobello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas or thawed frozen peas
8 ounces dried penne
Light vegetable-oil cooking spray
5 garlic cloves, peeled and minced
1 tablespoon flour
12 ounces evaporated skim milk
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 teaspoon salt, optional
5 medium black olives, thinly sliced

Steps:

Preheat the 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 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 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 to 12 minutes.
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 minutes, until thickened. Reduce the 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.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 5 grams, Carbohydrate 57 grams, Fat 7 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 128 milligrams, Sugar 9 grams, TransFat 0 grams