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
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
Reviews
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.
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!
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.
This was good. DH and I both liked it alot.
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.
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.
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