Spinach And Chicken Penne
1 tbsp. butter
2 boneless, skinless chicken breasts, preferably marinated and then seasoned with kosher salt and pepper.
1/2 lb. whole wheat penne. Whole wheat is definitely recommended! It's tasty and good for you.
1 large shallot
2 cloves of fresh garlic
Red pepper flakes
2/3 cup white wine
1 cup fresh, baby spinach leaves, roughly chopped. This is just an estimate, use more if you'd like!
Butterfly the chicken breasts to speed up the cooking process. Cook the chicken in a large pan in olive oil until done. Remove chicken to a plate and cover with foil to keep warm.
Begin cooking the pasta according to the package directions.
In the same pan that you used for the chicken, add the butter (don't clean the pan, you want the chicken/olive oil bits from the bottom to stay in there and add flavor to the sauce). Add the finely chopped shallots and cook for a few minutes, until soft. Add the chopped garlic and red pepper flakes and cook for 1 minute or so, be careful not to brown/burn the garlic. Add the white wine to deglaze. Allow this to reduce by about 1/3-1/2.
Chop the chicken and add this back into the pan. Remove pan from heat. Add in the spinach and drained pasta. Toss until the mixture is combined and the spinach has wilted.
For the cheesy bread you see in the picture: Simply preheat your oven to 400 degrees, place mozzarella slices on top of bread slices, drizzle generously with olive oil and bake for about 8-10 minutes.
Pairs Well With
Serves 4-6, depending on your appetite!
And please keep in mind, I never measure ingredients when I make this, so the quantities are just estimations. Use the amount that's right for you!
For the cheesy bread you see in the picture: Simply preheat your oven to 400 degrees, place mozzarella slices on top of bread slices, drizzle generously with olive oil and bake or about 8-10 minutes.