Penne with Sun-Dried Tomatoes and Chicken

Alyson Stringer (originally from In The Kitchen with Rosie: Oprah’s Favorite Recipes)

Yield: 4 servings

This is a challenging recipe, but oh-so-worth the effort! Tastes like something from a four-star restaurant. And does not taste low-fat by a long-shot! I usually add more chicken, as the amount in the recipe is pitifully small for 4 servings. (July 2004)

This filling pasta derives its distinctive character from smoky, intensely flavorful sun-dried tomatoes, a once rare treat now found in the produce section of most supermarkets. Buy the type packed dry in cellophane, rather than that packed in jars with oil. If you grow your own basil, for added flecks of color, snip the crowns from the top of a few sprigs and scatter them over the pasta. —Rosie Daley

1/4 cup sun-dried tomatoes
1/2 cup boiling water
6 oz boneless, skinless chicken breast
1/4 cup dry white wine
1 Tbsp Italian seasoning
3 Tbsp chopped shallot (1 large shallot)
1 1/4 cups chopped fresh portobello mushrooms (2 smallish mushrooms)
1/2 cup fresh peas or frozen peas, thawed
8 oz dried penne
Light vegetable oil cooking spray
5 garlic cloves, peeled and minced
1 Tbsp all-purpose flour
12 oz evaporated skim milk
1/8 tsp ground nutmeg
1/8 tsp crushed red pepper flakes
1/2 cup chopped fresh basil
5 medium black olives, thinly sliced

Preheat oven to 350˚F. Put the sun-dried tomatoes in a bowl, add boiling water, and set the bowl aside for the tomatoes to reconstitute. 

Fill large pot with water, bring to boil while proceeding with recipe. Combine chicken and wine in shallow baking dish. Sprinkle Italian seasoning on top. Bake 15-20 minutes, until meat is no longer pink/juices run clear. Remove and shred the chicken, reserving the cooking juices.

Drain sun-dried tomatoes, slice them thinly. Pour reserved cooking juices from chicken into sauté pan. Add shallots, mushrooms, peas and sliced sun-dried tomatoes. Sauté over low heat for a few minutes, until liquid is absorbed and vegetables are wilted. Remove pan from heat and cover.

Add penne to the water in the large pot, which by now should be at a full boil. Cook over high heat to desired doneness, 8-12 minutes. While pasta is cooking, make the sauce. Preheat small, heavy saucepan for about 1 minute over medium heat, spray it twice with vegetable oil. Toss in garlic and flour, then whisk in evaporated milk. Add nutmeg and red pepper flakes. Whisking constantly, bring mixture to a boil, continue to cook for about 5 minutes, until thickened. Reduce heat to lowest setting and stir in basil.

Drain the cooked pasta and transfer it to a warm serving bowl. Add the chicken, vegetables and sauce. Toss and garnish with the sliced olives