PENNE CHICKEN

A rich sun-dried tomato sauce brings warm, new flavor to pasta, chicken, Portobello mushrooms and peas in this hearty and healthful meal-in-one. —Healthy Cooking Test Kitchen

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep: 10 min. Cook: 25 min.
Ingredients:

* 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

Directions:
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°. 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.
Shred 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. Yield: 6 servings.