Creamy Penne with Sundried Tomato and Chicken Delight
Delight in the creamy texture and rich tastes of this outstanding penne pasta dish. Featuring succulent chicken, sweet sun-dried tomatoes, and hearty mushrooms, all enveloped in a flavorful, guilt-free sauce. Perfectly balanced with hints of garlic, fresh basil, and a touch of spice. This dish will leave you satisfied without the excess fat.
4
Servings
400
Calories
17
Ingredients
Ingredients
Sun-Dried Tomatoes
1/4 cup (chopped, reconstituted if necessary)
Boiling Water
1/2 cup (for soaking tomatoes)
Boneless Skinless Chicken Breasts
6 ounces (raw)
White Wine
1/4 cup (for baking chicken)
Italian Seasoning
1 tablespoon (to taste)
Shallots
3 tablespoons (chopped)
Fresh Baby Mushrooms or Portabella Mushrooms
1 1/4 cups (chopped)
Fresh Peas or Thawed Frozen Peas
1/2 cup (to taste)
Dry Penne Pasta
8 ounces (uncooked)
Cooking Spray
as needed (for sautéing)
Garlic Cloves
5 (peeled and minced)
Flour
1 tablespoon (for sauce thickening)
Evaporated Skim Milk
12 ounces (for creamy sauce)
Ground Nutmeg
1/8 teaspoon (for seasoning)
Crushed Red Pepper Flakes
1/8 teaspoon (for seasoning)
Fresh Basil
1/2 cup (chopped)
Black Olives
5 (sliced for garnish)
Instructions
1
Preheat the oven to 350°F (175°C).
2
If using sun-dried tomatoes packed in cellophane, soak them in 1/2 cup boiling water to rehydrate whilst you prepare other ingredients.
3
In a pot, bring water to a boil for the pasta.
4
Place the chicken breasts in a shallow baking dish and pour over the white wine. Season with Italian seasoning.
5
Bake the chicken in the preheated oven for 15 to 20 minutes, or until fully cooked and juicy.
6
Once done, shred the chicken and retain the cooking juices for later.
7
Drain the sun-dried tomatoes, chop them finely, and set aside.
8
Pour the reserved chicken cooking juices into a saucepan. Add chopped shallots, mushrooms, peas, and the rehydrated sun-dried tomatoes.
9
Sauté the vegetables over low heat until all the liquid is absorbed and the vegetables are tender. Cover to keep warm.
10
Add dry penne to the pot of boiling water and cook for 8-10 minutes until al dente.
11
While the pasta cooks, in a separate saucepan, heat for 1 minute over medium and coat with cooking spray.
12
Add minced garlic, then whisk in the flour and evaporated skim milk. Stir in nutmeg and crushed red pepper flakes.
13
Bring this mixture to a boil while whisking constantly, then lower the heat and continue whisking until the sauce thickens, about 5 more minutes. Stir in fresh basil.
14
Once the pasta is done, drain it and place it in a large serving bowl.
15
Combine the shredded chicken, sautéed vegetables, and the creamy sauce with the pasta. Toss everything together well.
16
Garnish with sliced black olives before serving.
Nutrition Information
4.1
Fat
50
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Penne with Sundried Tomato and Chicken Delight.
What type of pasta is used in this dish?
Dry penne pasta is used for this recipe.
How many calories are in a single serving?
There are 400 calories per serving.
What is the fat content of this meal?
This is a low-fat dish containing 4.1 grams of fat per serving.
How much protein does this recipe provide?
Each serving contains 30 grams of protein.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long does the chicken need to bake?
The chicken should bake for 15 to 20 minutes.
What liquid is used to bake the chicken?
The chicken is baked in 1/4 cup of white wine.
How do I prepare the sun-dried tomatoes?
Soak them in 1/2 cup boiling water to rehydrate, then drain and chop them finely.
What should I do with the juices from the baked chicken?
Retain the cooking juices and pour them into a saucepan to sauté the vegetables.
What vegetables are included in the sauté?
The sauté includes shallots, mushrooms, peas, and rehydrated sun-dried tomatoes.
How many garlic cloves are required?
The recipe calls for 5 peeled and minced garlic cloves.
What type of milk is used for the creamy sauce?
12 ounces of evaporated skim milk is used for the sauce.
How is the sauce thickened?
The sauce is thickened by whisking in flour and boiling the mixture while stirring constantly.
What spices season the creamy sauce?
The sauce is seasoned with ground nutmeg and crushed red pepper flakes.
When is the fresh basil added?
Stir in the chopped fresh basil after the sauce has thickened.
What is the recommended garnish for this dish?
Garnish the dish with 5 sliced black olives before serving.
How long should the penne pasta cook?
Cook the pasta for 8-10 minutes until it is al dente.
How many servings does this recipe make?
This recipe makes 4 servings.
What type of mushrooms can be used?
You can use fresh baby mushrooms or portabella mushrooms.
Can I use frozen peas?
Yes, you can use either fresh peas or thawed frozen peas.
What kind of seasoning is applied to the chicken?
One tablespoon of Italian seasoning is used to season the chicken breasts.
How many grams of carbohydrates are in a serving?
There are 50 grams of carbohydrates per serving.
How is the chicken prepared after it is cooked?
The chicken is shredded before being combined with the pasta.
What is the amount of chicken required?
The recipe requires 6 ounces of boneless skinless chicken breasts.
What is the role of cooking spray in this recipe?
Cooking spray is used to coat the saucepan for preparing the garlic and sauce base.
What are the primary tags associated with this recipe?
The tags include chicken, pasta, dinner, low fat, italian, creamy, and healthy.
How much flour is used for the sauce?
One tablespoon of flour is used for thickening the sauce.
Is there any salt mentioned in the ingredients?
The provided ingredient list does not explicitly list salt; seasoning is provided by Italian seasoning and other spices.
How much fresh basil is needed?
The recipe calls for 1/2 cup of chopped fresh basil.