Pasta Light/1998

Chicken and Ruote with Sun-Dried Tomatoes
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes 30 minutes 426 1.4gm 6gm/13% 273mg 65gm 22gm 28mg


INGREDIENTS:
1/4 cup sun-dried (not oil-packed) tomato halves 3/4 up boiling water 2 teaspoons olive oil
1 medium red onion, coarsely chopped 3 cloves garlic, slivered 6 ounces mushrooms, cut into quarters
6 ounces skinless, boneless chicken breasts, cut into 1/2-inch chunks 1/2 inch chunks 1/2 cup dry white wine
2 tablespoons Dijon mustard 3/4 teaspoon dried oregano 3 tablespoons chopped fresh parsley
10 ounces ruote (wagon wheel) pasta



1 In a small bowl, combine the sun-dried tomatoes and boiling water. Let stand until the tomatoes have softend, about 20 minutes. Drain, reserving the soaking liquid, and thinly sliver the tomatoes.
2 Meanwhile, start heating a large pot of water to boiling for the pasta. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 7 minutes. Add the mushrooms and chicken and cook, stirring frequently, until the chicken is golden brown, about 4 minutes.
3 Add the wine, increase the heat to high, and cook until the liquid has almost evaporated and the chicken is cooked through, about 2 minutes longer. Stir in the tomatoes and their soaking liquid, the mustard, and oregano and bring to a boil. Remove from the heat and stir in the sour cream and parsley.
4 Meanwhile, cook the ruote in the boiling watr until just tender. Drain well. Transfer the chicken mixture to a large bowl, add the ruote, and toss to combine. Spoon the pasta mixture onto 4 plates and serve.

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