Penne Chicken

• 1 cup water
• 1/4 cup white wine or reduced-sodium chicken broth
• 1 teaspoon reduced-sodium chicken bouillon granules
• 2 boneless skinless chicken breast halves (6 ounces each)
• 2 cups uncooked penne pasta
• 1 cup sliced baby portobello mushrooms
• 1 cup sun-dried tomatoes (not packed in oil), cut in half
• 3 tablespoons chopped shallots
• 1 tablespoon cornstarch
• 1/2 cup fat-free milk
• 1/4 cup tomato paste
• 1/2 teaspoon salt
• 1 cup shredded Parmesan cheese
• 1 cup frozen peas, thawed
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil

1. In a
2. , bring the water, wine and bouillon to a boil. Reduce heat; carefully add chicken. Cover and cook for 15 minutes or until a thermometer reads 170u0b0. Meanwhile, in a large saucepan, cook pasta according to package directions.
3. Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly. Add the mushrooms, tomatoes and shallots to the cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
4. Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened.
5. Shred chicken with two forks; add to the sauce. Drain pasta; add to sauce. Add the cheese, peas and basil; cook and stir until heated through.

water, white wine, chicken bouillon granules, chicken, penne pasta, baby portobello mushrooms, tomatoes, shallots, cornstarch, milk, tomato paste, salt, parmesan cheese, frozen peas, fresh basil

Taken from www.tasteofhome.com/recipes/penne-chicken/ (may not work)