Penne With Sun-Dried Tomatoes And Chicken

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.

Cooking Method: Baking, Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 2.7

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

1/4 cup Sun-dried tomatoes, not

Directions

1
Preheat the oven to 350ÃÂ°F (175ÃÂ°C).
2
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.
3
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.
4
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.
5
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.
6
While pasta cooks, heat a sautÃÂ© pan over medium heat. Add reserved chicken cooking juices, shallots, chopped portobello mushrooms, peas, and sliced sun-dried tomatoes.
7
SautÃÂ© vegetables for 5-7 minutes, until liquid has evaporated and vegetables are tender. Remove from heat and cover to keep warm.
8
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.
9
Whisk in 12 oz evaporated skim milk, 1/8 teaspoon nutmeg, and 1/8 teaspoon crushed red pepper flakes.
10
Bring mixture to a boil, whisking constantly to prevent lumps. Reduce heat and simmer for 5 minutes, stirring frequently, until sauce thickens.
11
Remove sauce from heat and stir in 1/2 cup chopped fresh basil.
12
In a large serving bowl, combine drained penne, shredded chicken, vegetable mixture, and sauce. Toss gently to coat evenly.
13
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.

Keywords: chicken, penne, sun-dried tomatoes, mushrooms, garlic, basil, italian seasoning, cream sauce, evaporated milk, weeknight dinner, pasta, comfort food, easy recipe, family meal, shredded chicken, portobello, peas, quick dinner

Read it online: https://www.chefs-mate.com/recipe/penne-with-sun-dried-tomatoes-and-chicken/