14 oz. Swanson Chicken Broth With Italian Herbs
3 medium plum tomatoes
1 Tbsp olive oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cups sliced mushrooms
1 Tbsp all-purpose flour
2 cups cooked penne pasta
1 Tbsp grated Parmesan cheese
Place broth and tomatoes in microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Remove tomatoes and cut up. Reserve broth. Heat oil in large non-stick skillet. Add chicken and cook until browned, stirring often.
Add mushrooms and cook until tender, Stir in flour, cook and stir 1 minute. Add tomatoes and reserved broth. Cook and stir until mixture boils and thickens. Serve over 1/2 c pasta and cheese.
4 servings, 6 Points each
cblessum on 8/2/2007