Ingredients:
1 (14 ounce) cans chicken broth with mixed Italian herbs
6 sun-dried tomatoes
1 tablespoon olive oil
1 lb boneless chicken breasts, 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
Directions:
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.
Servings: 4
Time preparation: 25 min.
Time total: 50 min.