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!
cost per recipe: $10.62
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
pounds skinless, boneless chicken breast halves, cut into strips
teaspoon dried oregano leaves, crushed
teaspoon garlic powder
tablespoon olive oil
ounces mushrooms, sliced (about 2 cups)
tablespoon all-purpose flour
cup packed coarsely chopped fresh spinach
ounces (1/2 of a 1-pound package) penne pasta, cooked and drained
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.