1/2 cup coarsely chopped sun-dried tomatoes (not oil packed)
2 teaspoons chicken-flavor instant bouillon
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
3 cloves garlic, chopped
1/3 cup dry red wine
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
2 tablespoons olive oil
2 cups milk
2 tablespoons cornstarch
How to Make It
Cook pasta according to package directions. In small bowl, combine water, tomatoes and bouillon; let stand 15 minutes. In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet. In same skillet, over medium-high heat, brown chicken and basil in oil. Add tomato and mushroom mixtures; bring to a boil. Reduce heat and simmer covered 15 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture. Cook and stir until thickened and bubbly. Serve over hot cooked penne. Refrigerate leftovers.
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