Penne with Chicken and Sun-Dried Tomatoes

Ingredients

12 oz Creamette^® Penne Rigate

1 cup hot water

0.50 cup sun-dried tomatoes (not in oil), cut in thin strips

2 tsp chicken flavored instant bouillon

1 cup sliced mushrooms

0.50 cup green onions, chopped

3 garlic clove, chopped

0.33 cup dry red wine

1 lb boneless skinless chicken breast, cut into 1 inch cubes

2 tbsp chopped fresh basil leaves

2 tbsp olive oil

2 cups milk

2 tbsp cornstarch

Cooking Directions

Prepare pasta according to package directions; drain.

Meanwhile, in a small bowl, combine water, tomatoes and bouillon; let stand 15 minutes.

In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet.

In same skillet, over medium-high heat, brown chicken and basil in oil.

Add tomato and mushroom mixtures; bring to a boil. Reduce heat and simmer covered 15 minutes, stirring occasionally.

Stir together milk and cornstarch; stir into chicken mixture. Cook and stir until thickened and bubbly.

Serve over hot cooked pasta.

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Penne with Chicken and Sun-Dried Tomatoes