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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 3/4 cups each)
Italian Herb Chicken with Penne Pasta
Sun-dried tomatoes, spinach, mushrooms and garlic add fabulous flavor and texture to this hearty chicken and pasta dish, that's ready in less than 45 minutes.
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Serves: 4 servings (about 1 3/4 cups each)
Prep Time: 15 minutes
Cook Time: 25 minutes
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Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
6 sun-dried tomatoes
1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken breast half, cut into strips
2 cups sliced mushroom (about 6 ounces)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon Italian seasoning, crushed
1 cup packed coarsely chopped fresh spinach
1/2 of a 1-pound package penne pasta (about 2 1/2 cups), cooked and drained
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.
Easy Substitution: You may substitute 3 plum tomatoes, chopped, for the sun-dried tomatoes. Skip the first step and add the tomatoes with the spinach and penne.
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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