Penne With Sun Dried Tomatoes And Chicken

Directions

1. Preheat oven to 350F.
2. Put the sun-dry tomatoes in a bowl, add in 1/2 c. boiling water and set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water, and bring it to a boil.
3. Combine the chicken and the wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15-20 mins, till the meat is no longer pink and the juices run clear.
4. Remove and shred the chicken, reserving the cooking juices.
5. Drain the sun-dry tomatoes and slice them thin.
6. Pour the reserved cooking juices from the chicken into a saut=82 pan. Add in the shallot, mushrooms, peas, and tomatoes. Saut=82 over low heat for a few min, till the liquid has been absorbed and the vegetables are wilted.
7. Remove the pan from the heat and cover it to keep the vegetables hot.
8. Add in the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8-12 min. While the pasta is cooking, make the sauce.
9. Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil.
10. Toss in the garlic and flour, then whisk in the evaporated lowfat milk. Add in the nutmeg and red pepper flakes. Whisking constantly, bring the mix to a boil and continue cooking for about 5 mins, till thickened. Reduce heat to the lowest setting and stir in basil. Drain the cooked pasta and transfer to a hot serving bowl. Add in the chicken, vegetables, and sauce. Season with salt, if you like, and toss.
11. Garnish with olive slices.