Penne Chicken

Name: Penne Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings.
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

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

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

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 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 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.

Nutrition Facts

1-1/3 cups: 281 calories, 6g fat (3g saturated fat), 41mg cholesterol, 739mg sodium, 32g carbohydrate (8g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Originally published as Chicken and Sun-Dried Tomato Pasta in Healthy Cooking August/September 2008

Reviews

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Average Rating:

jmkasprak

Jun 26, 2011

This recipe was good, however I won't make it again. After purchasing fairly expensive sun-dried tomatoes, I was disappointed how their flavor was diluted during the cooking process. Also, my husband doesn't like cream sauces, and he picked up on the milk that was added to the recipe. When it came time to add the peas, I just couldn't do it. They didn't seem to fit with the dish.
knatkin

Apr 20, 2010

This recipe was very tasty! The sundried tomatoes added a great flavor. I used sodium free chicken bouillon granules and reduced the parmesan cheese to 3/4 cup to keep the sodium a little lower. I will definitely be making this dish again!
grannygourmet

Feb 14, 2010

We were very disappointed in this recipe. It was way too salty and the flavors just didn't seem to go together. We usually keep leftovers even if we aren't crazy about the dish, but in this case, everyone said they wouldn't eat them so we threw them out.
mjlouk

Dec 5, 2009

This was good. DH and I both liked it alot.
muffbear74

Nov 8, 2009

I thought this recipe would be a winner when I first saw it. I was right! My husband and I both give it 5 stars.
bigteebigtee

Sep 27, 2009

I made this dish when my nieces were over to vist and they loved it. It is nice to make when the weather is warm since you don't have to use the oven.