1/4 c. olive oil
4 (6 oz.) boneless chicken breasts
Flour
1/4 c. white wine
1 tbsp. chopped shallots
1 tbsp. chopped garlic
1 tbsp. fresh ground pepper
1 c. chopped fresh spinach
1/2 c. julienned sun dried tomatoes
1/4 c. chopped fresh basil
1/2 c. sliced mushrooms
1/4 c. chicken stock
1/3 c. grated Romano cheese
1 pt. heavy cream
3/4 lb. bow tie pasta

Wash the chicken and cut it into strips. Pat it dry and dredge it in flour. Heat the oil in a large skillet and brown the chicken quickly; then add the wine, shallots, garlic and pepper and cook until the wine is reduced. Add the stock, spinach, tomatoes, basil, and mushrooms, and cook for 2-3 minutes over medium heat. Add the cheese and heavy cream and cook over low heat until the mixture thickens. Cook and drain the pasta and serve the chicken over the pasta. Serves 4.