Sun Dried Tomato Chicken Penne
Recipe from Sweet Basil
1 c. water
1/4 c. white wine OR chicken broth
1 tsp. chicken bouillon
2 boneless skinless chicken breasts
2 c. uncooked penne pasta
1 c. sun-dried tomatoes (not in oil) cut in half
3 Tbsp. chopped shallots
1 Tbsp. cornstarch
1/2 c. milk
1/4 c. tomato paste
1/2 tsp. salt
1 c. shredded Parmesan cheese
1 c. frozen peas, thawed
2 tsp. dried basil
In a large nonstick skillet, bring the water, wine ad bouillon to a boil.
Reduce heat; carefully add chicken.
Cover and cook for 15 minutes or until a meat thermometer reads 170 degrees.
Meanwhile, in a large saucepan, cook pasta according to package directions.
Remove chicken from pan, reserving the cooking liquid.
Set chicken aside to cool slightly.
Add the tomatoes and shallots to the cooking liquid and bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until tender.
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.
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.