Monday, January 14, 2008

Chicken Pasta w/spinach & Sundried Tomatoes

1 1/2 lbs. boneless chicken breasts, sliced thin
1 jar sundried tomatoes, in oil, sliced
8 oz. sliced mushrooms
1 bag baby spinach
2-3 garlic cloves, minced
1 tsp. salt or garlic salt.
1/2 cup grated Parmesan Cheese
1 lb. penne pasta

Pour 2-3 TBS oil from sundried tomatoes into pan. Saute chicken and mushrooms with half the salt, until almost cooked, add garlic and cook another minute or two. Add spinach, sundried tomatoes and rest of salt. Continue stir-frying until spinach is wilted. Serve with Parmesan Cheese.

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