Dinner

Spinach and Sun-Dried Tomato Pasta is for Dinner.

Spinach and Sun-Dried Tomato Pasta takes 20 minutes to prepare.

Spinach and Sun-Dried Tomato Pasta takes 20 minutes to cook.

Spinach and Sun-Dried Tomato Pasta makes 6 servings.

The ingredients for Spinach and Sun-Dried Tomato Pasta are:

1 pound chicken (cooked and cut into strips)
2 tbsp olive oil
4 cloves garlic (minced)
1/3 cup onion (chopped)
1/2 cup sun dried tomatoes (cut into small pieces)
4 oz portabella mushrooms (sliced)
1/2 cup white wine
4 cups spinach (chopped if desired)
1 tbsp thyme
1/2 pound farfalle pasta
shredded parmesan

Here is how you make Spinach and Sun-Dried Tomato Pasta:

Heat skillet at medium-high heat. Add 1 tbsp olive oil to pan. Cook chicken until done (6-8 minutes per side). If desired, season chicken with salt and pepper to taste. This is a great time to start your noodle water boiling! When chicken is cooked set aside.In large skillet, heat remaining 1 tbsp olive oil. Add onion and garlic, and saute for 3-4 minutes. Add sun-dried tomatoes, mushrooms and white wine. Simmer for 8-10 minutes.This is a great time to boil your noodles and cut your chicken!Add spinach and thyme to skillet and stir well. Cook spinach for 1-2 minutes, or until slightly wilted. Stir in cooked pasta and chicken strips.Serve pasta and top with the shredded parmesan.Number of Servings: 6Recipe submitted by SparkPeople user SPOTKAT.

The nutritional information for Spinach and Sun-Dried Tomato Pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 358.7

• Total Fat: 6.9 g
• Cholesterol: 84.9 mg
• Sodium: 342.4 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 2.4 g
• Protein: 36.3 g

Spinach and Sun-Dried Tomato Pasta is Italian cuisine.