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.
cost per recipe: $8.61
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon olive oil
pounds skinless, boneless chicken breast halves, cut into strips
cups sliced mushrooms(about 6 ounces)
cloves garlic, minced
tablespoon all-purpose flour
teaspoon Italian seasoning, crushed
cup packed coarsely chopped fresh spinach
ounces (about 2 1/2 cups) uncooked penne pasta, cooked and drained
cup Grated Parmesan cheese
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.