1 pound or more boneless, skinless chicken breasts
1/4 c. dry white wine or chicken stock
2 T. italian seasoning
1 T. olive oil
3 T. chopped shallots
1 1/2 cup sliced, fresh Prtobello mushrooms
8 oz. pasta (penne)
5 cloves garlic, minced
2 T. butter
2 T. wondra flour
12 oz evaporated skim or 2 % milk
1/8 t. grated nutmeg
1/8 t. crushed red pepper or more to taste
1/2 c. chopped fresh basil
Instructions
Preheat oven to 350 degrees. Place sundried tomatoes in a bowl, add boiling water and set aside. Approx. 15 minutes to reconstitute.
Place chicken in a shallow baking dis. Pour wine or stock overchicken and sprinkle with italian seasoning. Bake 20 minutes or till done. Remove chicken from basking dis, reserving cooking juices. Cool and shred.
Drain and thinly slice sun dried tomatoes. Pour reserved cooking juices into a scause pain with olive oil. Add Shallots, mushrooms and tomatoes. Saute over low heat for 5 minutes or until liquid is absobed and vegetables are wilted. Remove from heat cover and keep warm.
Cook pasta according to directions. While pasta is cooking, prepare sauce. In a small saucepan, melt butter over medium heat. Saute garlic and add flour. Whisk to make roux and slowly whisk in evaporated milk. Add nutmeg and pepper flakes. Whisk constantly while bringing sauce to a boil. Cook 5 minutes till thickened. Season with salt and pepper. Reheat saute pan with vegetables. Add pasta, chicken, chicken cooking liquid, basil and toss with sauce. Grate fresh parmesan on top.
Originally Submitted
1/23/2012
0 Out of 5 from
0 reviews
You can add this Chicken with Pasta, Portobello Mushrooms recipe to your own private DesktopCookbook.
