This comforting one-pan style dish brings together tender shredded chicken, earthy portobello mushrooms, and the bright, tangy punch of rehydrated sun-dried tomatoes. The pasta is tossed in a rich, velvety sauce made from evaporated milk, garlic, and fresh basil, creating a luxurious texture without heavy cream. It’s a perfect weeknight dinner that feels special enough for guests but is simple enough for busy evenings. The combination of Italian seasoning, nutmeg, and a hint of red pepper flakes adds depth and warmth to every bite. Serve it family-style for a satisfying meal that everyone will love.
Penne With Sun-Dried Tomatoes And Chicken
Description
This comforting one-pan style dish brings together tender shredded chicken, earthy portobello mushrooms, and the bright, tangy punch of rehydrated sun-dried tomatoes. The pasta is tossed in a rich, velvety sauce made from evaporated milk, garlic, and fresh basil, creating a luxurious texture without heavy cream. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests but is simple enough for busy evenings. The combination of Italian seasoning, nutmeg, and a hint of red pepper flakes adds depth and warmth to every bite. Serve it family-style for a satisfying meal that everyone will love.Ingredients
Directions
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Preheat the 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 sit for 15-20 minutes to rehydrate. Drain and slice thinly.
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Place boneless, skinless chicken breasts in a shallow baking dish. Pour 1/4 cup dry white wine over the chicken and sprinkle with 1 tablespoon Italian seasoning.
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Bake chicken for 15-20 minutes, until cooked through and juices run clear. Remove from oven, let cool slightly, then shred using two forks. Reserve any cooking juices in the dish.
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Bring a large pot of salted water to a boil. Add 8 oz dried 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, heat a sauté pan over medium heat. Add reserved chicken cooking juices, shallots, chopped portobello mushrooms, peas, and sliced sun-dried tomatoes.
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Sauté vegetables for 5-7 minutes, until liquid has evaporated and vegetables are tender. Remove from heat and cover to keep warm.
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In a small heavy saucepan, heat vegetable oil spray over medium heat for 1 minute. Add minced garlic and 1 tablespoon flour, stirring constantly for 1 minute.
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Whisk in 12 oz evaporated skim milk, 1/8 teaspoon nutmeg, and 1/8 teaspoon crushed red pepper flakes.
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Bring mixture to a boil, whisking constantly to prevent lumps. Reduce heat and simmer for 5 minutes, stirring frequently, until sauce thickens.
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Remove sauce from heat and stir in 1/2 cup chopped fresh basil.
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In a large serving bowl, combine drained penne, shredded chicken, vegetable mixture, and sauce. Toss gently to coat evenly.
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Season with salt to taste if needed. Garnish with sliced black olives and serve immediately.
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
Storage: Store leftovers 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.
Substitutions: Use regular whole milk or heavy cream instead of evaporated skim milk for a richer sauce. Fresh spinach can be substituted for peas.
Tip: For extra flavor, marinate the chicken in the wine and seasoning for 30 minutes before baking.
Variation: Add grated Parmesan cheese to the sauce for a sharper taste.
