The Athlete’s Plate

What Ya Need:

• 1 cup water
• 1/4 cup white wine or reduced-sodium chicken broth
• 1 tsp. reduced-sodium chicken bouillon granules
• 2 boneless skinless chicken breast halves (6 ounces each)
• 2 cups uncooked whole-wheat penne pasta
• 1 cup slices baby portobello mushrooms (I omitted these, I hate mushrooms!)
• 1 cup sun-dried tomatoes, cut in half
• 3 tablespoons chopped shallots (I used onions)
• 1 tablespoon cornstarch
• 1/2 cup skim milk
• 1/4 cup tomato paste
• 1/2 tsp. salt
• 1 cup (4 ounces) shredded Parmesan cheese
• 1 cup frozen peas, thawed (I used steamed carrots)
• 2 tablespoons minced fresh basil or 2 tsp. dried basil

• In a large nonstick skillet, bring the water, wine and bouillon to a boil.  Reduce the heat and add the chicken.  Cover and cook for 15 minutes.  Meanwhile, in a large saucepan, cook pasta according to the package directions.
• Remove the chicken from the pan.  Keep the cooking liquid.  Set the chicken aside to let cool.  Add the mushrooms, tomatoes and shallots to the cooking liquid.  Bring to a boil and reduce heat.  Let simmer, uncovered for 5 minutes or until tender.
• Combine the cornstarch, milk, tomato paste and salt until smooth.  Stir until the pan until blended.  Bring to a boil, and cook for 2 minutes or until thickened.
• Shred chicken, and add to sauce.  Add the cheese, peas, and basil.  Cook and stir until heated through.