Light Penne With Sun-Dried Tomatoes and Chicken

Recipe by ChipotleChick
READY IN: 40mins




  • Preheat oven to 350.
  • If using cellophane wrapped sundried tomatoes, reconstitute in a small bowl with the boiling water.
  • Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
  • Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
  • Bake 15 to 20 minutes or until meat is no longer pink and juices run clear.
  • Shred chicken and reserve cooking juices.
  • Drain the sundried tomatoes and chop them fine.
  • Pour the chicken cooking juices into a small saucepan.
  • Add the shallot, mushrooms, peas, and tomatoes.
  • Saute on low a few minutes until liquid is absorbed and vegetables are wilted.
  • Remove pan from heat.
  • Cover to keep veggies warm.
  • Add Penne to the boiling water and cook to desired consistency, 8-10 minutes.
  • While pasta is cooking, preheat a heavy small saucepan on medium for 1 minute, then coat twice with cooking spray.
  • Add garlic and flour, then whisk in evaporated skim milk.
  • Add the nutmeg and red pepper flakes.
  • Whisk constantly and bring to a boil.
  • Continue to cook another 5 minutes, whisking constantly, until thickened.
  • Reduce heat to low and add basil.
  • Drain cooked pasta and place in a large bowl.
  • Add chicken, veggies, and sauce.
  • Toss and garnish with black olives.