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Source: Swanson's Simply Delicious Cookbook

Italian Herbed Chicken & Penne Pasta
Sautéed chicken and mushrooms make a savory pasta topper, enriched by soaking sun-dried tomatoes in Swanson® Broth with Italian Herbs to release their sweet, intense flavor.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
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1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness ™ or Certified Organic)
6 sun-dried tomato halves, *
1 tbsp. olive oil
1 lb. skinless, boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1/2 tspn. minced garlic
1 tbsp. all-purpose flour
1/2 tspn. Italian seasoning
1 cup packed coarsely chopped fresh spinach
4 cups hot cooked penne pasta, (medium tube-shaped)
Grated Parmesan cheese





PLACE broth and tomatoes in microwavable measuring cup. Microwave on HIGH for 2 minutes. Let stand for 5 minutes. Remove tomatoes and cut up. Reserve broth.

HEAT oil in large nonstick skillet. Add chicken and cook until browned, stirring often.

ADD mushrooms and garlic and cook until tender. Stir in flour and Italian seasoning. Cook and stir for 1 minute.

ADD tomatoes and broth. Cook and stir until mixture boils and thickens. Stir in spinach and pasta. Serve with cheese.

TIP: *You may substitute 3 plum tomatoes, chopped, for the sun-dried tomatoes. Add with spinach and pasta.

Note: Swanson® Seasoned Chicken Broth with Italian Herbs is no longer available. Campbell's Kitchen has modified this recipe with chicken broth to deliver the same great dish you enjoyed


*You may substitute 3 plum tomatoes (chopped) for sun-dried tomatoes. Add with spinach and pasta.


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