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Penne Chicken

 Penne Chicken
A rich sun-dried tomato sauce brings warm, new flavor to pasta, chicken, Portobello mushrooms and peas in this hearty and healthful meal-in-one. —Healthy Cooking Test Kitchen
6 ServingsPrep: 10 min. Cook: 25 min.

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 (4 ounces) shredded Parmesan cheese
  • 1 cup frozen peas, thawed
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil

Directions

  • In a large nonstick skillet, bring the water, wine and bouillon to a
  • boil. Reduce heat; carefully add chicken. Cover and cook for 15
  • minutes or until a meat thermometer reads 170°. Meanwhile, in a
  • large saucepan, cook pasta according to package directions.
  • Remove chicken from the pan, reserving the cooking liquid; set
  • chicken aside to cool slightly. Add the mushrooms, tomatoes and

2 of 2

Penne Chicken (continued)

Directions (continued)

  • shallots to the cooking liquid. 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. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 281 calories, 6 g fat (3 g saturated fat), 41 mg cholesterol, 739 mg sodium, 32 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.