Whole Grain Penne With Chicken, Mushrooms And Spinach

• 3/4 lb whole grain penne pasta
• 2 Tbsp olive oil
• 2 boneless skinless chicken breasts, diced
• salt & pepper, to taste
• 1 onion, sliced in full moons
• 1 lb. sliced assorted mushrooms
• 3 cloves garlic, minced
• 1 Tbsp fresh thyme, chopped
• 1 1/2 cups low-sodium chicken broth
• 1/2 tsp crushed red pepper flakes
• 1/4 cup sun-dried tomatoes, sliced (or more, to taste)
• 5 oz (4 cups) fresh baby spinach, chopped
• 1/2 cup grated parmesan (extra for passing)

1. Bring a large pot of water to a boil for the pasta. Add the pasta and cook according to the directions on the package.
2. Meanwhile, heat 1 Tbsp of the oil in a very large skillet over medium heat heat. Add the diced chicken breast and season with salt and pepper. Cook until browned and just cooked through, stirring once or twice, about 5 minutes. Transfer the chicken to a plate.
3. Add the remaining 1 Tbsp olive oil to the skillet. Add the mushrooms and onions and cook, stirring occasionally, until the mushrooms have released their water and begin to brown, about 8 minutes. Add the garlic and thyme to the skillet and cook, stirring, for 1 minute more.
4. Add the broth and crushed red pepper flakes. Bring to a boil over high heat, uncovered, until the liquid has been reduced slightly. Stir in the sun-dried tomatoes and spinach and cook until the spinach is wilted. Add the chicken back into the skillet.
5. Drain the pasta and add it to the mushroom-spinach mixture in the skillet and 1/4 cup of the grated parmesan cheese. Toss together and add to a large pasta bowl to serve. Add the remaining parmesan cheese, toss and serve.
6. Serving size: 2 cups
7. 580 calories, 15g fat, 38g Protein, 75g Carb, 10g Fiber

grain penne pasta, olive oil, chicken breasts, salt, onion, mushrooms, garlic, thyme, chicken broth, red pepper, tomatoes, baby spinach, parmesan

Taken from www.epicurious.com/recipes/member/views/whole-grain-penne-with-chicken-mushrooms-and-spinach-52936651 (may not work)