Penne Chicken With Sun-Dried Tomatoes

Name: Penne Chicken With Sun-Dried Tomatoes
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1/2 cup sun-dried tomato; 1/2 cup chicken broth (reduced sodium if you like); 4 boneless skinless chicken breasts; 1/2 cup sliced mushrooms; 2 tablespoons green onions, chopped; 2 garlic cloves, minced; 1 1/2 teaspoons capers; 2 tablespoons red wine; 1 teaspoon extra virgin olive oil; 1/2 cup milk (skim or lowfat if you like); 2 teaspoons cornstarch; 1/2 teaspoon dried basil; 4 cups penne, cooked

Submitted by SuzieQ in Fairfax

"High in protein, low in fat, this dish is packed with flavor! Taste the freshness in every yummy bite!"

Download

Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 4

ingredients

¹⁄₂ cup sun-dried tomato
¹⁄₂ cup chicken broth (reduced sodium if you like)
4 boneless skinless chicken breasts
¹⁄₂ cup sliced mushrooms
2 tablespoons green onions, chopped
2 garlic cloves, minced
1 ¹⁄₂ teaspoons capers
2 tablespoons red wine
1 teaspoon extra virgin olive oil
¹⁄₂ cup milk (skim or lowfat if you like)
2 teaspoons cornstarch
¹⁄₂ teaspoon dried basil
4 cups penne, cooked

directions

Coarsely chop the sundried tomatoes, cover with hot broth and let stand for 30 minutes. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add mushrooms, green onions, garlic and capers.
Cook over medium heat, stirring constantly until mushrooms become soft. Add red wine and tomatoes and heat through. Remove from skillet.
Heat oil in a nonstick skillet over medium heat. Add chicken and brown on both sides. Add tomato-mushroom mixture, heat to boiling, then reduce heat. Cover and simmer, stirring occasionally, about 10 minutes or until chicken is no longer pink. Remove chicken from skillet.
Combine milk, cornstarch and dried basil and mix well. Stir into tomato mixture and heat to boiling, stirring constantly. Lightly boil for 1 minute or until sauce thickens. Serve tomato mixture and chicken over penne pasta.

Questions & Replies

Got a question? Share it with the community!

Reviews

I've had this recipe bookmarked for a few months now and finally got around to making it. It was so good, I don't know why I didn't make it sooner! The only change I made was to use fresh basil instead of dried. It was wonderful with a good cabernet. Made for Spring 2010 Pick A Chef and I will definately make it again!

DesertRose15

RECIPE SUBMITTED BY

SuzieQ in Fairfax

<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> I've always known HOW to cook, but it was more out of necessity. In recent years, however, I've discovered how to enjoy the LOVE and pure enjoyment of cooking. It's now a big part of who I am, as corny as that may sound! It has also trickled down and become a joy and a real treat for my family as well... they love everything I make, and are my best critics. They enjoy eating what I make as much as I enjoy making it! My daughter loves the fact that I cook so well and she brags about it to all her friends, which is really cute. I have a long way to go before I can really call myself an accomplished cook (in fact, I don't know If I'll ever be able to call myself that! We'll see...). But my family sure has a lot of faith in my. Time will tell if I become what my family already believes I am. :o)

View Full Profile