PENNE PASTA WITH CHICKEN & SUN-DRIED TOMATOES
- Number of Servings: 5
Ingredients
Ingredients• ¼ cup sun-dried tomatoes• ½ cup boiling water• 6 oz boneless, skinless chicken breasts• ¼ cup dry white wine or low-fat chicken broth• 1 Tbsp Italian seasoning• 3 Tbsp chopped shallot (1 large shallot) or green onion• 1¼ cups chopped fresh mushrooms• ½ cup fresh peas or frozen peas, thawed• 8 oz penne pasta• Vegetable oil cooking spray• 5 garlic cloves, peeled and minced• 1 Tbsp all-purpose flour• 12 oz evaporated skim milk• 1/8 tsp ground nutmeg• 1/8 tsp crushed red pepper flakes• ½ cup chopped fresh basil
Directions
Preheat oven to 350°. Place sun-dried tomatoes in a bowl, add boiling water, and set aside. Fill a large pot with water and bring to a boil. While waiting for water boil, combine chicken and broth in a shallow baking dish. Sprinkle the Italian seasoning on top of chicken. Bake for 15 - 20 minutes or until the center of the meat is no longer pink. Remove chicken from dish, cut chicken into striips, and reserve the cooking juices.
Drain the sun-dried tomatoes and slice them thinly. Pour the reserved cooking juices from chicken into a sautè pan. Add shallots, mushrooms, peas, and sun-dried tomatoes. Sautè over low heat for a few minutes, until liquid has been absorbed and the vegetables are wilted. Remove the pan from heat and cover it to keep the vegetables warm.
Add penne to the water in the large pot, which should be at a full boil. Cook over high heat about 8 - 12 minutes or until desired doneness. While pasta is cooking prepare sauce.
Preheat a small, heavy saucepan for about 1 minute over medium heat, then spray it twice with vegetable spray. Toss in the garlic and flour, then using a whisk, blend in the evaporated milk. Add nutmeg. Whisking constantly, bring mixture to a boil. Continue to cook for about 5 minutes or until sauce has thickened. Reduce heat and stir in basil. Drain pasta and transfer to a warm serving dish. Add the chicken, vegetables, and sauce.
Number of Servings: 5
Recipe submitted by SparkPeople user SKWICK.
Preheat oven to 350°. Place sun-dried tomatoes in a bowl, add boiling water, and set aside. Fill a large pot with water and bring to a boil. While waiting for water boil, combine chicken and broth in a shallow baking dish. Sprinkle the Italian seasoning on top of chicken. Bake for 15 - 20 minutes or until the center of the meat is no longer pink. Remove chicken from dish, cut chicken into striips, and reserve the cooking juices.
Drain the sun-dried tomatoes and slice them thinly. Pour the reserved cooking juices from chicken into a sautè pan. Add shallots, mushrooms, peas, and sun-dried tomatoes. Sautè over low heat for a few minutes, until liquid has been absorbed and the vegetables are wilted. Remove the pan from heat and cover it to keep the vegetables warm.
Add penne to the water in the large pot, which should be at a full boil. Cook over high heat about 8 - 12 minutes or until desired doneness. While pasta is cooking prepare sauce.
Preheat a small, heavy saucepan for about 1 minute over medium heat, then spray it twice with vegetable spray. Toss in the garlic and flour, then using a whisk, blend in the evaporated milk. Add nutmeg. Whisking constantly, bring mixture to a boil. Continue to cook for about 5 minutes or until sauce has thickened. Reduce heat and stir in basil. Drain pasta and transfer to a warm serving dish. Add the chicken, vegetables, and sauce.
Number of Servings: 5
Recipe submitted by SparkPeople user SKWICK.
Nutritional Info Amount Per Serving
- Calories: 318.2
- Total Fat: 1.7 g
- Cholesterol: 24.1 mg
- Sodium: 271.4 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 5.0 g
- Protein: 25.0 g
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