Italian Herb Chicken with Penne Pasta

6 Jan

1 ¾ cups chicken broth

6 sun-dried tomatoes or 3 fresh Roma tomatoes

1 tablespoon olive oil

1 pound boneless skinless chicken breast cut into strips

2 cups sliced button mushrooms

2 cloves garlic, minced

1 tablespoon flour

½ teaspoon Italian seasoning

1 cup packed coarsely chopped fresh spinach

4 cups cooked penne pasta

Grated Parmesan cheese

Place chicken broth and dried tomatoes in microwavable measuring cup. Microwave on HIGH for 2 minutes. Let stand for 5 minutes. Remove tomatoes and dice. Reserve the broth.

Heat oil in a 12 inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Add mushrooms and garlic and cook until tender, about 4 to 6 minutes. Stir in flour and Italian seasoning. Cook for 1 to 2 minutes

Add tomatoes and stock. Cook and stir until mixture boils and thickens. Stir in spinach and pasta. Serve with grated cheese.

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