Penne with Chicken & Sun-Dried Tomatoes

Creamette

1 package (16 oz.) Penne Rigate, uncooked

1 cup hot water

 ½ cup sun-dried tomatoes (not oil packed), coarsely chopped

2 tsp chicken flavor instant bullion

1 cup fresh mushrooms, sliced

½ cup green onions, chopped

3 cloves garlic, chopped

1/3 cup dry red wine

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

2 Tbsp fresh basil, chopped or 1 tsp dried basil

2 Tbsp olive oil

2 cups milk

2 Tbsp cornstarch

A pleasant local-ish wine for a pleasant sauce!

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, onion and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet. 

Such a happy smell!

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. 

Look at that!

Cook and stir until thickened and bubbly. Serve over hot cooked pasta.

It plates well, too.

My Rating: 3/5 "This is fun to make, and the mushrooms and green onions make for a nice flavor base. This is going to sound weird, though - the sauce is dry. For all it's milk-based it's not very creamy and it doesn't do much to enrich the pasta. It's a perfectly fine meal, in the end; it just lacks some pizzazz."