Cooking Directions

• 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.

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