Preparation:
Preheat oven to 350F.
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=82 pan. Add the shallot, mushrooms, peas, and tomatoes. Saut=82 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 minutes. 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. |
