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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. âHealthy 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 (4 ounces) shredded parmesan cheese |
1 cup frozen peas, thawed |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
Directions:
1. 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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