Recipe - Penne With Steamed Asparagus Basil And Ricotta

One fourth cup Sundried tomatoes, not
packed in oil
6 ounce Boneless, skinless chicken
breast
One fourth cup Dry white wine
1 tablespoon Italian seasoning
3 tablespoon Chopped shallot (one large
shallot)
1 One fourth cup Chopped fresh portabello
mushrooms (2 smallish
mushrooms)
One half cup Fresh peas or thawed frozen
peas
8 ounce Dried penne
Light vegetableoil cooking
spray
5 Garlic cloves, peeled and
minced
1 tablespoon Flour
12 ounce Evaporated skim milk
1/8 teaspoon Ground nutmeg
1/8 teaspoon Crushed red pepper flakes
One half cup Chopped fresh basil
One fourth teaspoon Salt, optional
5 md Black olives, thinly cut or sliced up ,
for garnish

Preheat oven to 350 degrees.

Put the sundried tomatoes in a bowl, add One half 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 1520 mins, until the meat is no longer
pink and the juices run clear.

Remove and shred the chicken, reserving the cooking juices.

Drain the sundried 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, 812 mins. =20 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. =20 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. =20 Appeared during May 1994 sometime in
the New York Times, National Edition. =20 Submitted By ERIC HUNT
HUNT@AUSTIN.METROWERKS.COM On SAT, 27 MAY 1995 100440 ~0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini