Chicken & Sun-Dried Tomato Sauce With Penne

• 1 package RONZONI HEALTHY HARVEST Penne Rigate, uncooked
• 1 cup hot water
• 1/2 cup coarsely chopped sun-dried tomatoes (not oil packed)
• 2 teaspoons chicken-flavor instant bouillon
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green onions
• 3 cloves garlic, chopped
• 1/3 cup dry red wine
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 2 tablespoons olive oil
• 2 cups milk
• 2 tablespoons cornstarch

1. Cook pasta according to package directions. In 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 penne. Refrigerate leftovers.

rigate, water, tomatoes, chickenflavor, mushrooms, green onions, garlic, red wine, skinless, fresh basil, olive oil, milk, cornstarch

Taken from www.myrecipes.com/recipe/chicken-sun-dried-tomato-sauce-with-penne (may not work)