CHICKEN AND SUN DRIED TOMATOES RECIPES RECIPES

Steps:

• In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
• Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
• Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
• Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
• In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Steps:

• Heat oil in a large skillet over medium-high heat.  Add chicken to skillet and brown on each side. Make sure to not crowd the skillet so the chicken will brown evenly.
• Transfer chicken to slow cooker as the pieces finish browning.
• Add garlic, wine, chicken broth, and basil to skillet and bring to a boil.  Scrape up any bits from the bottom of the pan. 
• Pour over the chicken and scatter sun-dried tomatoes and artichoke hearts over the top. 
• Cover and cook on high for 4 hours.  10 minutes before serving, add the spinach to the top of the chicken. Place the top back on the slow cooker and let the spinach wilt for about 5-10 minutes.