Penne Chicken With Sun-Dried Tomatoes |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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High in protein, low in fat, this dish is packed with flavor! Taste the freshness in every yummy bite! Ingredients:
1/2 cup sun-dried tomato |
1/2 cup chicken broth (reduced sodium if you like) |
4 boneless skinless chicken breasts |
1/2 cup sliced mushrooms |
2 tablespoons green onions, chopped |
2 garlic cloves, minced |
1 1/2 teaspoons capers |
2 tablespoons red wine |
1 teaspoon extra virgin olive oil |
1/2 cup milk (skim or lowfat if you like) |
2 teaspoons cornstarch |
1/2 teaspoon dried basil |
4 cups penne, cooked |
Directions:
1. Coarsely chop the sundried tomatoes, cover with hot broth and let stand for 30 minutes. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add mushrooms, green onions, garlic and capers.
2. Cook over medium heat, stirring constantly until mushrooms become soft. Add red wine and tomatoes and heat through. Remove from skillet.
3. Heat oil in a nonstick skillet over medium heat. Add chicken and brown on both sides. Add tomato-mushroom mixture, heat to boiling, then reduce heat. Cover and simmer, stirring occasionally, about 10 minutes or until chicken is no longer pink. Remove chicken from skillet.
4. Combine milk, cornstarch and dried basil and mix well. Stir into tomato mixture and heat to boiling, stirring constantly. Lightly boil for 1 minute or until sauce thickens. Serve tomato mixture and chicken over penne pasta.
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