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Italian Herb Chicken with Penne Pasta

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This Italian herb chicken recipe features moist and tender chicken, sun-dried tomatoes, spinach, mushrooms, garlic and penne pasta simmered in a savory broth. It's got fabulous flavor and texture, and you can have it on the table in less than 45 minutes.

Ingredients

1.75 cups Swanson® Chicken Broth
6 sun-dried tomatoes
1 tablespoon olive oil
1.25 pounds skinless, boneless chicken breast halves, cut into strips
2 cups sliced mushrooms(about 6 ounces)
2 cloves garlic, minced
1 tablespoon all-purpose flour
0.5 teaspoon Italian seasoning, crushed
1 cup packed coarsely chopped fresh spinach
8 ounces (about 2 1/2 cups) uncooked penne pasta, cooked and drained
0.25 cup Grated Parmesan cheese

Instructions

Place the broth and tomatoes into a microwavable measuring cup. Microwave on HIGH for 2 minutes. Let stand for 5 minutes. Remove the tomatoes and cut up. Reserve the broth.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Add the mushrooms and garlic and cook until they're tender. Stir in the flour and Italian seasoning. Cook and stir for 1 minute. 
Stir in the tomatoes and broth. Cook and stir until the mixture boils and thickens. Stir in the spinach and penne. Serve with the cheese.

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