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Title: Penne With Sun Dried Tomatoes And Chicken
Categories: Chicken, Pasta
Yield: 4 Servings

1/4 c Sun-dried tomatoes;
- not oil-packed
1/2 c Water; boiling
6 oz Chicken breast;
- boneless, skinless
1/4 c Dry white wine
1 tb Italian seasoning
3 tb Shallot (1 lg); chopped
1 1/4 c Fresh portobello mushrooms
- (2 sm); chopped
1/2 c Peas; fresh or thawed
8 oz Dried penne
Light vegetable oil cooking
- spray
5 cl Garlic; peeled; minced
1 tb All-purpose flour
12 oz Evaporated skim milk
1/8 ts Ground nutmeg
1/8 ts Crushed red pepper
1/2 c Fresh basil; chopped
5 md Black olives; thinly sliced

This filling pasta derives its distinctive character from smoky,
intensely flavored sun-dried tomatoes, a once rare treat now found in
the produce section of most supermarkets. Buy the type packed dry in
cellophane, rather than that packed in jars with oil.

If you grow your own basil, for added flecks of colorm snip the
crowns from the top of a few sprigs and scatter them over the pasta.

Preheat the oven to 350?F.

Put the sun-dried tomatoes in a bowl, adding 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 wilte. 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.

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 to cook for
about 5 minutes, until thickened. Reduce the 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.

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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