Penne with sun-dried tomatoes & chicken

 
                  PENNE WITH SUN-DRIED TOMATOES & CHICKEN
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Italian
                 Poultry                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
    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 saut‚ pan. Add
   the shallot, mushrooms, peas, and tomatoes. Saut‚ 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.   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.   Appeared during May 1994 sometime in
   the New York Times, National Edition.   Submitted By ERIC HUNT
     On   SAT, 27 MAY 1995 100440 ~0500
  
 
 
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