12 oz San Giorgio ® Penne Rigate
1 cup chicken broth
1/2 cup sun-dried tomatoes, sliced
1 cup fresh mushrooms, thinly sliced
1/2 cup green onion, chopped
3 each garlic cloves, minced
1/3 cup dry red wine
1 lb boneless skinless chicken breast, cubed
2 Tbsps olive oil
2 cups milk
2 Tbsps gluten free cornstarch
2 Tbsps fresh basil leaves

Cooking Directions:

1. Prepare pasta according to package directions; drain.

2. In small bowl, combine chicken broth and tomatoes; 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 in oil.

5. Add tomato and mushroom mixture; bring to a boil.

6. Reduce heat and simmer covered 10 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture.

7. Increase heat to medium and cook and stir until thickened and bubbly.

8. Stir in basil. Serve over hot cooked pasta.