Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Sun-dried tomatoes, not
-packed in oil
6 oz Boneless, skinless chicken
-breast
1/4 c Dry white wine
1 tb Italian seasoning
3 tb Chopped shallot (one large
-shallot)
1 1/4 c Chopped fresh portabello
-mushrooms (2 smallish
-mushrooms)
1/2 c Fresh peas or thawed frozen
-peas
8 oz Dried penne
Light vegetable-oil cooking
-spray
5 Garlic cloves, peeled and
-minced
1 tb Flour
12 oz Evaporated skim milk
1/8 ts Ground nutmeg
1/8 ts Crushed red pepper flakes
1/2 c Chopped fresh basil
1/4 ts Salt, optional
5 md Black olives, thinly sliced,
-for garnish

Preheat oven to 350 degrees. Put the sun-dried tomatoes in a bowl,
add 1/2 cup boiling water and set the bowl aside for the tomatoes to
reconstitute. Fill a large pot with water, and bring it to a boil.
Combine the chicken and the wine in a shallow baking dish. Sprinkle
the italian seasoning on top. Bake for 15-20 mins, until the meat is
no longer pink and the juices run clear. Remove and shred the
chicken, reserving the cooking juices. Drain the sun-dried tomatoes
and slice them thin. Pour the reserved cooking juices from the
chicken into a saut? pan. Add the shallot, mushrooms, peas, and
tomatoes. Saut? over low heat for a few minutes, until the liquid has
been absorbed and the vegetables are wilted. Remove the pan from the
heat and cover it to keep the vegetables warm. Add the penne to the
boiling water in the large pot and cook over high heat to desired
doneness, 8-12 mins. While the pasta is cooking, make the sauce.
Preheat a small heavy saucepan for about 1 minute over medium heat,
then spray it twice with the vegetable oil. Toss in the garlic and
flour, then whisk in the evaporated milk. Add the nutmeg and red
pepper flakes. Whisking constantly, bring the mixture to a boil and
continue cooking for about 5 mins, until thickened. Reduce heat to
the lowest setting and stir in basil. Drain the cooked pasta and
transfer to a warm serving bowl. Add the chicken, vegetables, and
sauce. Season with salt, if desired, and toss. Garnish with olive
slices.

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