2-3 boneless chicken breasts
1/2 to 1 cup sun-dried tomatoes
3 tablespoons cornstarch
8 tablespoons olive oil
1/2 cup white wine
2 small zucchini
1/2 cup fresh or frozen onions
1 teaspoon chopped fresh or jarred garlic
Penne pasta (enough for 2-3 servings)
Salt and pepper
Boil water in a large pan and add the pasta. Drain pasta when done. Heat 4 tablespoons of olive oil in a sautee pan. Cut chicken into strips and stir-fry in the oil until done. In a small bowl, mix the cornstarch with 1 cup of water and add to the chicken. Add the sun-dried tomatoes and the spinach to the chicken. Add the wine, and salt and pepper to taste. Simmer about 10 minutes or until the spinach is cooked. Serve over pasta.
For the side, wash and cut up the zucchini into 1-inch pieces. Heat 4 tablespoons of olive oil in a sautee pan, then add the zucchini and onion. Stir-fry until tender and light brown. Add the garlic. Serve with the pasta dish.