Italian Chicken with Penne
Penne for your thoughts... This divine Italian chicken pasta is perfect for a special occasion or any ordinary night. Use your noodle and make a batch tonight.
At a glance
1 pkg. Penne, uncooked
1 cup hot water
1/2 cup coarsely chopped sun-dried tomatoes (not oil packed)
2 tsp. chicken-flavor instant bouillon
1 (14 oz,) can artichoke hearts in water, drained and quartered.
1/2 cup chopped green onions
3 cloves garlic, chopped
1/3 cup dry red wine
1 lbs. skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tbsp. chopped fresh basil or 1 teaspoon dried basil
2 tbsp. olive oil
2 cups milk
2 tbsp. cornstarch
Cook pasta according to package directions. In small bowl, combine water, tomatoes and bouillon; let stand 15 minutes. In large skillet, over medium heat, cook onions, artichokes and garlic in wine until tender, about 3 minutes; remove mixture from skillet. In same skillet, over medium-high heat, brown chicken and basil in oil. Add tomato and artichoke mixtures; bring to a boil. Reduce heat and simmer covered 15 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture.
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