Instructions: Cook Creametta Penne Rigate as package directs; drain. In a small bowl, combine water, tomatoes and bouillon; let stand 15 minutes.

In a large skillet, over medium heat, cock mushrooms, onions and garlic in wine until mushrooms are tender, about 3 minutes; remove mixture from skillet In the same skillet, over medium-high heat, brown chicken and basil in oil. Add tomato and mushroom mixtures; bring to a boil. Reduce heat and simmer covered 15 minutes, stirring occasionally. Stir together milk and cornstarch; stir into chicken mixture. Cook and stir until thickened and bubbly. Serve over hot cooked penne. Refrigerate leftovers.

NOTES : Sun dried tomatoes keep a long time in the refrigerator in a zip-bag. I dice them and add to soups, pasta, salads, salad dressings, marinara, gravy, sandwich fillings, meatloaf, pizza topping... Its fun to experiment. Use them the way you would diced bell peppers.

Here is a main course idea from Creamettes. It also shows how to soften the dried tomatoes so you can chop them.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.