Ingredients
1 (1-pound) package penne rigate, uncooked
1 cup hot water
½ cup coarsely chopped sun-dried tomatoes (not oil packed)
2 teaspoons chicken-flavored instant bouillon
1 cup sliced fresh mushrooms
½ cup chopped green onions
3 cloves garlic, chopped
⅓ cup dry red wine
1 pound skinless boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons chopped fresh basil or 1 teaspoon dried basil
2 tablespoons olive oil
2 cups milk
Directions
Cook penne rigate as package directs; drain. In a small bowl, combine water, tomatoes and bouillon; let stand 15 minutes. In a large skillet, over medium heat, cook mushrooms, onion, and garlic in wine until mushrooms are tender; about 3 minutes; remove mixture from skillet. In the same skillet, over medium-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. Cook and stir until thickened and bubbly. Serve over hot cooked penne. Refrigerate leftovers.