1.75 cups Swanson® Chicken Broth6 sun-dried tomatoes1 tablespoon olive oil1.25 pounds skinless, boneless chicken breast halves, cut into strips2 cups sliced mushrooms(about 6 ounces)2 cloves garlic, minced1 tablespoon all-purpose flour0.5 teaspoon Italian seasoning, crushed1 cup packed coarsely chopped fresh spinach8 ounces (about 2 1/2 cups) uncooked penne pasta, cooked and drained0.25 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.