Penne With Sun-dried Tomatoes And Chicken

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Italian	Italian, Main dish, Pasta, Poultry	4	Servings

INGREDIENTS

1/4	c	Sun-dried tomatoes, not
		packed in oil
6	oz	Boneless, skinless chicken
		breast
1/4	c	Dry white wine
1	T	Italian seasoning
3	T	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	T	Flour
12	oz	Evaporated skim milk
1/8	t	Ground nutmeg
1/8	t	Crushed red pepper flakes
1/2	c	Chopped fresh basil
1/4	t	Salt, optional
5		Black olives, thinly sliced
		for garnish

INSTRUCTIONS

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=82 pan.  Add the shallot, mushrooms, peas, and tomatoes. Saut=82
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.
=20 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. =20  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. =20 Appeared during May 1994
sometime in the New York Times, National Edition. =20 Submitted By
ERIC HUNT <HUNT@AUSTIN.METROWERKS.COM>  On SAT, 27 MAY 1995 100440
~0500  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 722 Calories From Fat: 115 Total Fat: 12.8g Cholesterol: 87.8mg Sodium: 822.9mg Potassium: 1484.7mg Carbohydrates: 100.5g Fiber: 9.2g Sugar: 1.9g Protein: 50.3g