Prep/Cook Time: 25 min.
Ingredients
1 can (14 1/2 oz.) Swanson� Seasoned Chicken Broth with Italian Herbs
6 sun-dried tomato halves
1 tbsp. olive oil
1 lb. boneless chicken breasts, cut into crosswise strips
2 cups sliced mushrooms
1 tbsp. all-purpose flour
1 cup packed coarsely chopped fresh spinach
4 cups hot cooked penne pasta (medium tube-shaped)
Grated Parmesan cheese
Directions
PLACE broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH 2 min. Let stand 5 min. Remove tomatoes; cut up.
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 1 min., stirring.
ADD tomatoes and broth. Cook until mixture boils and thickens, stirring. Add spinach and pasta. Mix lightly to coat. Serve with cheese.
Serves 4.
TIP: You may substitute 3 plum tomatoes (chopped) for sun-dried tomatoes. Add with spinach and pasta.
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