Penne with Lamb Tenderloin & Sun Dried Tomatoes
March 12, 2024 • 0 comments
- Servings: 6-8
Ingredients
- (about 1 pound) Lamb Tenderloin
- (16 oz) Penne Pasta
- (1 cup) Hot Water
- (1/2 cup) Sun Dried Tomatoes, coursely chopped
- (2 tsp) Chicken Boullion
- (1 cup) Mushrooms, sliced
- (1/2 cup) Green Onions, chopped
- (3 cloves) Garlic, chopped
- (1/3 cup) Dry Wine (we used a semi-dry)
- (2 Tbsp) Fresh Basil, chopped (or 1 tsp dried basil)
- (2 Tbsp) Olive Oil
- (2 Cups) Milk
- (2 Tbsp) Cornstarch
Directions
Cook pasta according to the package directions.
In a small bowl, combine water, tomatoes and chicken boullion; let stand for 15 minutes. In a large skillet, over medium heat, cook mushrooms, garlic and onion in wine until mushrooms are tender, about 3 minutes; remove from skillet. Grill the Lamb tenderloin to medium rare-medium (you could also substitute chicken or beef if you preferred) In a skillet, combine the sun dried tomatoes, & mushroom mixture; bring to a boil. Reduce heat & simmer covered for 15 minutes, stirring occasionally. Stir together milk & cornstarch. Add the cooked pasta, & milk mixture to the tomatoes & mushrooms. Cooks & stir until thickened & bubbly.
Cut the Lamb Tenderloin and serve on top of the pasta.
