12 oz Skinner®® Penne Rigate
1 cup hot water
1/2 cup sun-dried tomatoes (not in oil), cut in thin strips
2 tsps chicken flavored instant bouillon
1 cup sliced mushrooms
1/2 cup green onion, chopped
3 each garlic cloves, chopped
1/3 cup dry red wine
1 lb boneless skinless chicken breast, cut into 1 inch cubes
2 Tbsps chopped fresh basil leaves
2 Tbsps olive oil
2 cups milk
2 Tbsps cornstarch

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in a small bowl, combine water, tomatoes and bouillon; let stand 15 minutes. 

3.  In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet. 

4.  In same skillet, over medium-high heat, brown chicken and basil in oil.

5.  Add tomato and mushroom mixtures; bring to a boil. Reduce heat and simmer covered 15 minutes, stirring occasionally.

6.  Stir together milk and cornstarch; stir into chicken mixture. Cook and stir until thickened and bubbly.

7.  Serve over hot cooked pasta.