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Submitted by: Deb Eaton from Mesa, AZ
Originally shared on the web 09/19/2013

16 oz. pkg. linguine pasta, uncooked
2 T. olive oil
3 cloves garlic, minced
4 boneless, skinless chicken breasts, thinly sliced
1-1/4 c. fat-free zest Italian salad dressing, divided
8 sun-dried tomatoes, chopped
8 oz. pkg. sliced mushrooms
5 oz. pkg. baby spinach
cracked paper to taste
flat-leaf parsley

Cook pasta according to package direction, drain. While pasta is cooking warm oil in a skillet over medium heat. Add garlic and cook 2 minutes. Add chicken, cook until juices run clear when chicken is pierced. Drizzle chicken with one cup salad dressing. Stir in tomatoes and mushrooms, cover skillet and simmer until mushrooms are softened. Add spinach, cover skillet and cook another 2 to 3 minutes, just until spinach is wilted. Stir and sprinkle with pepper. Toss cooked linguine with remaining 1/4 cup salad dressing. Serve chicken and vegetables over linguine. Sprinkle with cheese and parsley. Serves 6.