 |
| this photo doesn't do this dish justice... |
This is a dish I originally made for Doug and I, but since then, the boys have enjoyed it, too. It goes together quickly and is a lighter option than many pasta dishes. Great for summertime. Use a wedge of fresh Parmesan if you can...it really enhances the flavor.
1 pound Penne, I like the mini kind
4 whole Boneless, Skinless Chicken Breasts, cut into bite-size chunks
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
2 teaspoons minced garlic
3/4 cups white wine (you could use all chicken broth)
3/4 cups Low-sodium chicken broth, may need a little more
1 bag Baby Spinach
2 cups diced tomatoes
Parmesan Cheese, shaved with vegetable peeler, can use grated if it's all you have on hand
Put pasta on to cook according to package directions.
In a skillet heat olive oil and butter over medium-high heat. When hot, drop chicken in and let cook till brown on one side. Flip over and cook until done. Remove from skillet.
Turn heat on skillet to medium and add minced garlic. Stir around for 1/2 a minute or so to avoid burning the garlic.
Pour wine and chicken broth in skillet and stir to deglaze the pan. The liquid will bubble and reduce.
When it has reduced by about half, turn off the heat.
Add in the tomatoes, spinach chicken and drained pasta. Gently stir to combine, the spinach leaves will wilt as you combine.
Shave plenty of parmesan on top and toss gently once again.
Serve with extra Parmesan if desired.
Source: Pioneer Woman
