Ingredients:

1 ½ cups low sodium broth

18 dehydrated sun-dried tomatoes

3 tbsp pine nuts

1 tbsp olive oil

¼ tsp crushed red pepper flakes

1 ½ cloves garlic, minced

1 ½ bunches fresh spinach, rinsed and torn into bite-size pieces

*Option:  add chicken breasts to make an entree

Directions:

1.  In a 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.
2. Place the pine nuts in a skillet over medium heat.  Cook and stir until lightly toasted.
3. Heat the olive oil and red pepper flakes in a skillet over medium heat, and sauté 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 until heated through.
4. In a bowl, toss the spinach and tomato mixture with pine nuts.
5. Enjoy!