Dinner

Sundried Tomato and Spinach Penne is for Dinner.

Sundried Tomato and Spinach Penne takes 30 minutes to prepare.

Sundried Tomato and Spinach Penne takes 30 minutes to cook.

Sundried Tomato and Spinach Penne makes 6 servings.

The ingredients for Sundried Tomato and Spinach Penne are:

1 85g pack of sun dried tomatoes
1/4 cup of extra virgin olive oil
2 tsp chopped garlic
3/4 cup fresh mushrooms
2 cup raw spinach, chopped
1/2 cup Parmesan cheese
1 454 g bag of gluten free pasta (makes 6 cups cooked)

Here is how you make Sundried Tomato and Spinach Penne:

First, Chop blanch sundried tomatoes for 2 to 5 minutes next, chop sundried tomatoes into very small pieces. (kitchen scissors work very well for this - just put them in a glass bowl and chop)Add olive oil and Parmesan cheese to tomatoes. mix well, add garlic and mix again until paste like consistency. Chop chicken into cubes and cook. set aside. add spinach and mushrooms to a microwave safe dish and add a little water. microwave long enough just to par cook the mushrooms and soften the spinach. Drain and squeeze out access moisture. add spinach-mushroom mixture to chicken mix well. cook your gluten free pasta, drain, rinse in cold water. return drained pasta back to burner add sun dried tomato mixture and reheat thoroughly. Makes six 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user JOD-ITHEJEDI.

The nutritional information for Sundried Tomato and Spinach Penne is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 450.4

• Total Fat: 16.1 g
• Cholesterol: 55.0 mg
• Sodium: 725.6 mg
• Total Carbs: 58.9 g
• Dietary Fiber: 5.3 g
• Protein: 18.9 g