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1
Preheat oven to 350.
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2
If using cellophane wrapped sundried tomatoes, reconstitute in a small bowl with the boiling water.
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3
Fill a large pot with water and bring to a boil while cooking the rest of the recipe.
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4
Place the chicken and wine in a shallow baking dish, and sprinkle with Italian seasoning.
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5
Bake 15 to 20 minutes or until meat is no longer pink and juices run clear.
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6
Shred chicken and reserve cooking juices.
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7
Drain the sundried tomatoes and chop them fine.
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8
Pour the chicken cooking juices into a small saucepan.
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9
Add the shallot, mushrooms, peas, and tomatoes.
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10
Saute on low a few minutes until liquid is absorbed and vegetables are wilted.
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11
Remove pan from heat.
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12
Cover to keep veggies warm.
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13
Add Penne to the boiling water and cook to desired consistency, 8-10 minutes.
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14
While pasta is cooking, preheat a heavy small saucepan on medium for 1 minute, then coat twice with cooking spray.
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15
Add garlic and flour, then whisk in evaporated skim milk.
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16
Add the nutmeg and red pepper flakes.
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17
Whisk constantly and bring to a boil.
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18
Continue to cook another 5 minutes, whisking constantly, until thickened.
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19
Reduce heat to low and add basil.
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20
Drain cooked pasta and place in a large bowl.
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21
Add chicken, veggies, and sauce.
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22
Toss and garnish with black olives.
