Instructions: Preheat the oven to 350 degrees.

Put the sun-dried tomatoes in a bowl, add the boiling water, and set the bowl aside for the tomatoes to reconstitute.

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

Combine the chicken and wine in a shallow baking dish. Sprinkle the 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 reserved cooking juices from the chicken into a saute pan. Add the shallots, mushrooms, peas, and the sliced 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 it to keep the vegetables warm.

Add the penne to the water in the large pot, which by now should be at a full boil. Cook over high heat to desired doneness, 8 to 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 the garlic and flour, then whisk in the evaporated milk. Add the nutmeg and 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 the sliced olives.

Substituting Chicken Stock for Oil:
Tossing cooked pasta in a little chicken stock before adding the sauce lends the same silky texture to the pasta as would olive oil, with none of the fat. The stock lubricates the strands of pasta, keeping them from sticking together.

This filling pasta derives its distinctive character from smoky, intensely flavorful sun-dried tomatoes, a once rare treat now found in the produce section of most supermarkets. Buy the type packed dry in cellophane, rather than that packed in jars with oil.

If you grow your own basil, for added flecks of color, snip the crowns from the top of a few sprigs and scatter them over the pasta.

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