Penne with Chicken Marengo

 8 ounces penne

1/2 cup dry-packed sun-dried tomatoes 

1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes

1 tablespoon all-purpose flour

1/2 teaspoon dried thyme

1/4 teaspoon ground black pepper

1 tablespoon olive oil

3 cups sliced mushrooms

1/2 cup chicken broth

1 can (15 ounces) crushed tomatoes in puree

1/2 cup orange juice

1 teaspoon grated orange zest

1 teaspoon brown sugar

1/8 teaspoon salt

1.

Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain in a colander and transfer to a warmed serving bowl.

2.

Meanwhile, in a small bowl, cover the sun-dried tomatoes with boiling water and soak for 5 minutes. When softened, drain and chop coarsely. Set aside.

3.

Toss the chicken with the flour, thyme, and pepper. In a large, heavy skillet, heat the oil over high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, for 2 to 3 minutes, or until golden brown. Add the mushrooms and 2 tablespoons of the broth. Cook, stirring occasionally, for 2 to 3 minutes, or until the mushrooms are barely softened and have begun to release their juices.

4.

Add the crushed tomatoes (with puree), orange juice, orange zest, sugar, salt, the sun-dried tomatoes, and the remaining broth. Bring to a boil, scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the heat to medium-low and simmer for 8 minutes, or until the sauce is thickened and the flavors are blended.

5.

Pour the mixture over the pasta and toss to coat well.

Found online (30 day meal plan)