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Instructions:
In a large nonstick skillet, bring the water, wine and bouillon to a boil.
Reduce heat; carefully add chicken.
Cover and cook for 15 minutes or until a meat thermometer reads 170° F.
Meanwhile, in a large saucepan, cook pasta according to package directions.
Remove chicken from the pan, reserving the cooking liquid; set chicken aside to cool slightly.
Add the mushrooms, tomatoes and shallots to the cooking liquid.
Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes or until tender.
Combine the cornstarch, milk, tomato paste and salt until smooth; stir into the pan until blended.
Bring to a boil.
Cook and stir for 2 minutes or until thickened.
Shred chicken with two forks; add to the sauce.
Drain pasta; add to sauce.
Add the cheese, peas and basil; cook and stir until heated through.
Yield: 6 servings.