Ingredients
1/4 cup sun-dried tomatoes, not packed in o, il
6 oz boneless, skinless chicken breast
1/4 cup dry white wine
1 tbsp italian seasoning
3 tbsp chopped shallot (one large shallot)
1 1/4 cup chopped fresh portabello mushrooms, (2 smallish mush
1/2 cup fresh peas or thawed frozen peas
8 oz dried penne
1 light vegetable-oil cooking spray
5 garlic cloves, peeled and minced
1 tbsp flour
12 oz evaporated skim milk
1/8 tsp ground nutmeg
1/8 tsp crushed red pepper flakes
1/2 cup chopped fresh basil
1/4 tsp salt, optional
5 medium black olives, thinly sliced, for ga, rnish
Directions
Preheat oven to 350 degrees. 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, pan. Add the shallot, mushrooms, peas, and
tomatoes. Saut, 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 mins. 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.
Servings: 4 servings
Penne With Sun-Dried Tomatoes & Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Tomato; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into the far past, in fact as far back into recorded history as the Egyptians, and possibly even further. Interesting though that is, sadly, these old recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to food historians is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Closer to modern times, we have a couple of books from the 1300s - a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that is served today, but instead descriptions of the types of food cooked for the rich and powerful. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. These new foods and tastes created an increase in manuscripts on cookery, the majority of which are kept safe in private collections. During the next few hundred years, the rich families of Wesstern Europe strove to serve the best banquets, and because of this cooks and their recipes could command a high salary. However, it was during the nineteenth century that cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cooking publications are starting to become popular due to higher levels of literacy, more free time and having more money to spend. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Penne With Sun Dried Tomatoes & Chicken recipe.
