Ingredients
Ingredients
12 oz San Giorgio ® Penne Rigate
1 cup chicken broth
0.50 cup sun-dried tomatoes, sliced
1 cup fresh mushrooms, thinly sliced
0.50 cup green onions, chopped
3 garlic clove, minced
0.33 cup dry red wine
1 lb boneless skinless chicken breast, cubed
2 tbsp olive oil
2 cups milk
2 tbsp gluten free cornstarch
2 tbsp fresh basil leaves
Directions
Cooking Directions
1
Prepare pasta according to package directions; drain.
2
In small bowl, combine chicken broth and tomatoes; let stand 15 minutes.
3
In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet.
4
In same skillet, over medium-high heat, brown chicken in oil.
5
Add tomato and mushroom mixture; bring to a boil.
6
Reduce heat and simmer covered 10 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture.
7
Increase heat to medium and cook and stir until thickened and bubbly.
8
Stir in basil. Serve over hot cooked pasta.
