Ingredients

• 1½ cups penne pasta

• 4 ounces chicken, diced (about ½ cup)

• 1 cup mixed veggies (spinach, oil-packed sundried tomatoes, and sliced mushrooms)

• 4 ½ cups chicken broth

• ½ cup Chablis or your favorite dry white wine

• Pinch of salt

• Pinch of pepper

• 2 tablespoons (5-6 cloves) of fresh garlic

• 2 tablespoons butter

Directions

Start by cooking the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside. Dice the chicken breast, wash the spinach and mushrooms, and slice the mushrooms. In a large pan over medium heat, sauté the chicken, spinach, oil-packed sun-dried tomatoes, and sliced mushrooms with salt, pepper and garlic until the chicken is fully cooked. Add the wine, chicken broth, and butter, then let the mixture simmer for a few minutes so the sauce can slightly reduce. Add the cooked pasta to the pan and stir until everything is well coated. Serve warm and top with Parmesan cheese if preferred. Serves one. Enjoy!