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Chicken & Sun-Dried Tomato Sauce with Penne

Yield 6-8 servings

Ingredients

  • 1 package RONZONI HEALTHY HARVEST Penne Rigate, uncooked
  • 1 cup hot water
  • 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

  1. 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.