Chicken and Sun-Dried Tomato Penne Pasta

INGREDIENTS

• 1 package (12 oz) Tenderoni Penne, uncooked

• 1 cup chicken broth

• 1/2 cup coarsely chopped sun-dried tomatoes (not oil packed)

• 1 cup fresh mushrooms, sliced

• 1/2 cup green onions, chopped

• 3 cloves garlic, chopped 1/3 cup dry red wine

• 1 pound skinless boneless chicken breast halves, cut into 1-inch cubes

• 2 Tbsp olive oil

• 2 cups milk

• 2 Tbsp cornstarch

• 2 Tbsp fresh basil, chopped

INSTRUCTIONS

• Prepare pasta according to package directions; drain.

• In small bowl, combine chicken broth and tomatoes; 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 in oil.

• Add tomato and mushroom mixture; bring to a boil.

• Reduce heat and simmer covered 10 minutes, stirring occasionally.

• Stir together milk and cornstarch; stir into chicken mixture.

• Increase heat to medium and cook and stir until thickened and bubbly.

• Stir in basil.

• Serve over hot cooked pasta.