Chicken Penne Florentine
|Skinless boneless chicken breast||1 , cut into thin strips|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Mushrooms||8 Ounce, sliced|
|Spinach||10 Ounce, washed and trimmed|
|Spaghetti sauce||26 Ounce|
|Penne||16 Ounce (Cooked Al Dente, Drained)|
Saute the chicken strips in half the olive oil in a large skillet until slightly browned; remove from heat.
Saute the garlic and mushrooms in the remaining olive oil in a separate skillet over medium heat for 5 minutes.
Stir in the spinach and heat until wilted, stirring constantly.
Stir in the chicken and spaghetti sauce; cook until heated through.