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Chicken Penne with Sun-Dried Tomatoes

5
(2)

This exquisite pasta dish tastes like it was made by a restaurant chef. It features chicken, sun-dried tomatoes, spinach and mushrooms tossed together with pasta and a delicious sauce - plus, it's on the table in just 45 minutes!

serves 4 (about 2 cups each)

Ingredients

cost per recipe: $7.86

The price is determined by the national average.

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 6

    sun-dried tomatoeshalves

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into strips

  • 1

    teaspoon dried oregano leaves, crushed

  • 1/2

    teaspoon garlic powder

  • 1

    tablespoon olive oil

  • 6

    ounces mushrooms, sliced (about 2 cups)

  • 1

    tablespoon all-purpose flour

  • 1

    cup packed coarsely chopped fresh spinach

  • 8

    ounces (1/2 of a 1-pound package) penne pasta, cooked and drained

view nutrition info

How to Make It

Pour the broth into a microwavable measuring cup. Add the tomatoes.  Microwave on HIGH for 2 minutes. Let stand for 5 minutes. Remove and cut up the tomatoes.  Reserve the broth. Season the chicken with the oregano and garlic powder. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Reduce the heat to medium.  Add the mushrooms to the skillet and cook until they're tender, stirring often. Stir in the flour and cook and stir for 1 minute. Stir the tomatoes and reserved broth in the skillet. Cook and stir until the mixture boils and thickens. Add the spinach and penne and toss to coat. Serve with grated Parmesan cheese, if desired.
Step 1

Pour the broth into a microwavable measuring cup. Add the tomatoes.  Microwave on HIGH for 2 minutes. Let stand for 5 minutes. Remove and cut up the tomatoes.  Reserve the broth.

Step 2

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

Step 3

Reduce the heat to medium.  Add the mushrooms to the skillet and cook until they're tender, stirring often. Stir in the flour and cook and stir for 1 minute.

Step 4

Stir the tomatoes and reserved broth in the skillet. Cook and stir until the mixture boils and thickens. Add the spinach and penne and toss to coat. Serve with grated Parmesan cheese, if desired.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(2)
  • ldulka

    July 29, 2010

    Chicken Penne with Sun-Dried Tomatoes

    Needs a LITTLE salt to taste!

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  • linda m.

    March 10, 2010

    Chicken Penne with Sun-Dried Tomatoes

    I came across this recipe in a magazine and decided to give it a try. It was very easy to make and I happen to make it when unexpected company arrived so they were my "taste testers". Rave reviews and I have been asked for the recipe many times since then! I make it often and my family rates it a "family favorite". Great recipe!

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