Wednesday, February 10, 2010

Tuscan Chicken Pasta

Rating: 5 stars
Prep time: Very, very easy!

Recipe adapted from this blog.

6 Tbs. olive oil
1 clove garlic (or 1/8 tsp garlic powder)

2-4 chicken breasts (depending on size - the ones I get are big so I usually only use 1-2)
Salt and pepper
1 lb. penne pasta
Baby spinach (I usually use about half of a big bag)
1-2 T lemon juice (or juice from 1-2 lemons)
1 cup grated Parmesan cheese

Bring water to boil in large pot. Meanwhile, combine garlic and oil in bowl and microwave 1 minute.

Transfer 1 Tbs. oil from bowl with garlic mixture to large skillet. Add chicken breasts and season with salt and pepper. Cover (unless you want to get spattered with oil!) and cook on medium-high heat until each side is browned; reduce heat to low and cook for about 10 more minutes. (I use frozen chicken - if you use fresh chicken, you won't have to cook as long.)

Add salt and pasta to boiling water and cook until al dente. Drain pasta and transfer to large bowl. Cube chicken and add to pasta, along with spinach, remaining oil, lemon juice, and Parmesan. Season with salt and pepper. Enjoy

I also like to add things to this meal - it is DELICIOUS with peas fresh from the garden! I think sometime I'd like to try garbanzo beans as well.

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