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
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.