Penne Chicken

Name: Penne Chicken
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

15 ingredients

5 steps

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

Directions

1

In a
2

, 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.
3

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.
4

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.
5

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.