Ingredients
- 1 (14 ounce) canchicken broth with mixed Italian herbs
- 6 sun-dried tomatoes
- 1 tablespoon olive oil
- 1 lb boneless chicken breast
- cut into crosswise strips
- 2 cups sliced mushrooms
- 1 tablespoon all-purpose flour
- 1 cup packed coarsely chopped fresh spinach
- 4 cups hot cooked penne pasta
- grated parmesan cheese
Instructions
- Place broth and tomatoes in microwave-safe measuring cup.
- Microwave on HIGH 2 minute Let stand 5 minute Remove tomatoes and cut up.
- Reserve broth.
- Heat oil in large nonstick skillet.
- Add chicken and cook until browned, stirring often.
- Add mushrooms and cook until tender.
- Stir in flour and cook and stir 1 minute.
- Add tomatoes and reserved broth.
- Cook and stir until mixture boils and thickens.
- Stir in spinach and pasta.
- Serve with cheese.
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