*PENNE CHICKEN

Taste of Home Healthy Cooking
By: Healthy Cooking Test Kitchen

Ingredients

Directions:
1 cup water
1/4 cup white wine or reduced-sodium chicken broth
1 teaspoon reduced-sodium chicken bouillon granules
2 boneless skinless chicken breast halves (6 ounces each)
2 cups uncooked penne pasta
1 cup sliced baby portobello mushrooms
1 cup sun-dried tomatoes (not packed in oil), cut in half
3 tablespoons chopped shallots
1 tablespoon cornstarch
1/2 cup fat-free milk
1/4 cup tomato paste
1/2 teaspoon salt
1 cup (4 ounces) shredded Parmesan cheese
1 cup frozen peas, thawed
2 tablespoons minced fresh basil or 2 teaspoons dried basil
●In a large nonstick skillet, bring the water, wine and bouillon to a boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or until a meat thermometer reads 170 degrees.
●Meanwhile, in a large saucepan, cook pasta according to package directions.
●Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly.
●Add the mushrooms, tomatoes and shallots to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
●Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened.
S ●hred chicken with two forks; add to the sauce.
●Drain pasta; add to sauce.
●Add the cheese, peas and basil; cook and stir until heated through.

281 calories/serving