Penne with Sun-Dried Tomatoes and Chicken

Preheat oven to 350 degrees. Put 1/4 cup sun dried tomatoes in a bowl, add 1/2 cup boiling water, and set the bowl aside for the tomatoes to reconstitute.

Fill a large pot with water and bring to a boil while proceeding with the recipe.

Combine 6 ounces skinless chicken breast and 1/4 cup dry white wine in a shallow baking dish. Sprinkle 1 tablespoon Italian seasoning on top. Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear. Remove and shred the chicken, reserving the cooking juices. Drain the sun-dried tomatoes and slice them thinly.

Pour the cooking juices from the chicken into a saute pan. Add 3 tablespoons chopped shallots, 1 1/4 broccoli, 1/2 cup eggplant and the sun-dried tomatoes. Saute over low heat for a few minutes, until the liquid has been absorbed and the vegetables are wilted. Remove the pan from the heat and cover to keep the vegetables warm.

Add 8 ounces dried penne to the boiling water. Cook over high heat for 8-12 minutes.

While the pasta is cooking, make the sauce. Preheat a small, heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in 5 minced and peeled cloves of garlic and 1 tablespoon flour, then whisk in 12 ounces evaporated skim milk. Add the 1/8 teaspoon nutmeg and 1/8 teaspoon crushed red pepper flakes. Whisking constantly, bring the mixture to a boil and continue to cook for about 5 minutes until thickened. Reduce the heat to the lowest setting and stir in the basil.

Drain the cooked pasta and transfer it to a warm serving bowl. Add the chicken, vegetables, and sauce. Toss and garnish with 5 medium sliced black olives.

To make Rosie's low-fat pesto sauce which I added for extra flavor: Put 1 1/2 cups fresh basil leaves, 2-5 peeled garlic cloves, 1/4 cup pinenuts, and 1/4 cup Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in 1/4 cup lemon juice. Continue to puree until a smooth paste is formed.