Chicken Florentine

• 1- 1/2 cup Whole Wheat Penne
• 1 Tablespoon Olive Oil
• 2 Boneless, Skinless Chicken Breasts
• 1/4 cups Oil-packed, Sun Dried Tomatoes, Chopped And Drained
• 2 cloves Garlic, Peeled And Chopped Finely
• 1 cup Chicken Broth
• 3/4 cups Frozen, Chopped Spinach, Thawed Slightly
• 1/4 cups Low-fat Cream Cheese
• 2 Tablespoons Sherry (optional)

1. Cook the pasta.
2. If you start this first, everything comes together at the end.
3. Cut the chicken into bite-sized pieces.
4. Heat a large frying pan or Dutch oven with the oil to medium-high.
5. Brown the chicken all over, about 5 minutes.
6. Add sun-dried tomatoes, garlic, and chicken broth.
7. Reduce heat to low.
8. Simmer for 5 minutes, uncovered.
9. Breaking the spinach up into pieces (or cutting with a knife if they are still quite frozen), crumble into the pot, stir to distribute.
10. Add cream cheese and sherry.
11. Heat through and and combine with drained pasta.

whole wheat penne, olive oil, chicken breasts, tomatoes, garlic, chicken broth, cream cheese, sherry

Taken from tastykitchen.com/recipes/main-courses/chicken-florentine/ (may not work)