Chicken & Sun-dried Tomato Sauce over Gemelli

1 (1-pound) package gemelli or other penne pasta -- about 2 cups, uncooked
1 cup chicken stock
1/2 cup coarsely chopped sun-dried tomatoes (not oil packed)
1 cups sliced fresh mushrooms
1/2 cup chopped green onions
3 cloves garlic, chopped
1/3 cup dry red wine
1 pound skinless boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons chopped fresh basil
2 tablespoons olive oil
2 cups milk
2 tablespoons cornstarch

Prepare pasta according to package.

In small bowl, microwave chicken stock until hot. Add tomatoes and let stand 15 minutes.

In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms 2-3 minutes until tender. Remove mixture from skillet. In same skillet, over medium-high heat, brown chicken and basil in oil. Add tomato and mushroom mixtures and bring to a boil. Reduce heat and simer covered 15 minutes, stirring occasionally.

Stir together milk and cornstarch. Add to chicken. Continue to stir and cook until thickened and bubbly.

Serve over hot pasta.

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