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1
Preheat oven to 350F (180C).
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2
Put the sun-dried tomatoes in a bowl, add 1/2 cup boiling water and set the bowl aside for the tomatoes to reconstitute.
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3
Fill a large pot with water, and bring it to a boil.
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4
Combine the chicken and the wine in a shallow baking dish.
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5
Sprinkle the italian seasoning on top.
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6
Bake for 15 to 20 minutes until the meat is no longer pink and the juices run clear.
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7
Remove and shred the chicken, reserving the cooking juices.
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8
Drain the sun-dried tomatoes and slice them thin.
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9
Pour the reserved cooking juices from the chicken into a saut?
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10
pan.
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11
Add the shallot, mushrooms, peas, and tomatoes.
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12
Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted.
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13
Remove the pan from the heat and cover it to keep the vegetables warm.
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14
Add the penne to the boiling water in the large pot and cook over high heat to desired doneness, 8 to 12 mins.
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15
While the pasta is cooking, make the sauce.
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16
Preheat a small heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil.
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17
Toss in the garlic and flour, then whisk in the evaporated milk.
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18
Add the nutmeg and red pepper flakes.
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19
Whisking constantly, bring the mixture to a boil and continue cooking for about 5 minutes until thickened.
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20
Reduce heat to the lowest setting and stir in basil.
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21
Drain the cooked pasta and transfer to a warm serving bowl.
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22
Add the chicken, vegetables, and sauce.
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23
Season with salt, if desired, and toss.
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24
Garnish with olive slices.
