Chicken Florentine

By carvalhohm

Ingredients

• 1 (16-oz.) pkg. linguine pasta,uncooked
• 2 T. olive oil
• 3 cloves garlic, minced
• 4 boneless, skinless chicken breasts, thinly sliced
• 1-1/4 c. fat-free zesty Italian salad dressing, divided
• 8 sun-dried tomatoes, chopped
• 1 (8-oz.) pkg. sliced mushrooms
• 1 (5-oz.) pkg. baby spinach
• cracked pepper to taste
• Optional: grated Parmesan cheese,
• chopped fresh flat-leaf parsley

Details

Servings 6
Adapted from webmailb.netzero.net

Preparation

Step 1

Cook pasta according to package directions; drain.

While pasta is cooking, warm oil in a skillet over medium heat. Add garlic and cook 2 minutes. Add chicken; cook until no longer pink. Drizzle chicken with one cup salad dressing. Stir in tomatoes and mushrooms; cover skillet and simmer until mushrooms are softened. Add spinach; cover skillet again. Cook another 2 to 3 minutes, just until spinach is wilted; stir and sprinkle with pepper.

Toss cooked linguine with remaining salad dressing.

Serve chicken and vegetables over linguine, garnished as desired.

Makes 6 servings.