This comforting pasta dish features tender shredded chicken tossed with al dente penne in a rich, creamy garlic sauce. The star ingredient, sun-dried tomatoes, adds a concentrated burst of umami and slight sweetness that balances the savory milk-based sauce. Earthy portobello mushrooms and sweet peas provide texture and freshness, while fresh basil and a hint of nutmeg elevate the flavor profile. It’s a hearty, satisfying meal perfect for busy weeknights or casual family dinners. The combination of baked chicken and stovetop sauce makes it feel special yet remains simple enough for everyday cooking. Serve immediately for the best texture.
Penne With Sun-Dried Tomatoes & Chicken
Description
This comforting pasta dish features tender shredded chicken tossed with al dente penne in a rich, creamy garlic sauce. The star ingredient, sun-dried tomatoes, adds a concentrated burst of umami and slight sweetness that balances the savory milk-based sauce. Earthy portobello mushrooms and sweet peas provide texture and freshness, while fresh basil and a hint of nutmeg elevate the flavor profile. It&# 226;ÂÂs a hearty, satisfying meal perfect for busy weeknights or casual family dinners. The combination of baked chicken and stovetop sauce makes it feel special yet remains simple enough for everyday cooking. Serve immediately for the best texture.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Place sun-dried tomatoes in a small bowl, cover with 1/2 cup boiling water, and let stand for 10-15 minutes to reconstitute.
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Meanwhile, place boneless, skinless chicken breasts in a shallow baking dish. Pour 1/4 cup dry white wine over the chicken and sprinkle with Italian seasoning.
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Bake chicken for 15-20 minutes, until no longer pink and juices run clear. Remove from oven and shred the chicken using two forks. Reserve the cooking juices in the dish.
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Drain the reconstituted sun-dried tomatoes and slice them thinly.
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Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente, about 8-12 minutes. Drain and set aside.
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While pasta cooks, pour the reserved chicken cooking juices into a sauté pan. Add shallots, portobello mushrooms, peas, and sliced sun-dried tomatoes.
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Sauté over low heat for 5-7 minutes, until liquid is absorbed and vegetables are wilted. Remove from heat and cover to keep warm.
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In a small heavy saucepan, spray lightly with vegetable oil and heat over medium heat for 1 minute. Add minced garlic and flour, stirring to combine.
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Whisk in evaporated milk, nutmeg, and crushed red pepper flakes. Cook, whisking constantly, until the mixture comes to a boil and thickens, about 5 minutes.
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Reduce heat to low and stir in chopped fresh basil.
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In a large serving bowl, combine the drained pasta, shredded chicken, vegetable mixture, and creamy sauce. Toss to coat evenly.
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Season with salt to taste if needed. Garnish with thinly sliced black olives before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2.7kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.2g1%
- Sugars 0.4g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe title mentions "Sun-dried tomatoes, not," which likely refers to "not packed in oil" or a specific preparation method. If your sun-dried tomatoes are packed in oil, drain and pat them dry before using; you may need to reduce the added oil in the recipe.
For a richer sauce, substitute evaporated skim milk with whole milk or half-and-half.
Portobello mushrooms can be replaced with cremini or white button mushrooms if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
Ensure chicken is cooked to an internal temperature of 165ðF (74ðC) for safety.
