Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1/4 cup white wine or reduced-sodium chicken broth

  3. 1 teaspoon reduced-sodium chicken bouillon granules

  4. 2 boneless skinless chicken breast halves (6 ounces each )

  5. 2 cups uncooked penne pasta

  6. 1 cup sliced baby portobello mushrooms

  7. 1 cup sun-dried tomatoes (not packed in oil), cut in half

  8. 3 tablespoons chopped shallots

  9. 1 tablespoon cornstarch

  10. 1/2 cup fat-free milk

  11. 1/4 cup tomato paste

  12. 1/2 teaspoon salt

  13. 1 cup (4 ounces) shredded Parmesan cheese

  14. 1 cup frozen peas, thawed

  15. 2 tablespoons minced fresh basil or 2 teaspoons dried basil

Instructions Jump to Ingredients ↑

  1. Penne Chicken Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.


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