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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
1 cup vegetable or chicken broth
12 julienne cut sun-dried tomatoes packed in oil
1 (8 ounce) package uncooked penne or fettuccine pasta
2 tablespoons pine nuts
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tbsp fresh basil, chopped
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1-2 cloves garlic, minced
3/4 lb boneless skinless chicken breasts, cut into bite-sized
1/4 cup dry white wine
1 bunch fresh spinach, rinsed and torn into bite-size pieces
2 teaspoons chopped thyme
1 (4-ounce) can artichoke hearts, drained and halved
1/4-1/2 cup grated Parmesan cheese or feta cheese crumbles
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain. Reserve some pasta water if needed
Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
Heat the olive oil and add the next 8 ingredients in a skillet over medium heat, and saute until tender. Mix in the wine, spinach and thyme and cook until almost wilted. Stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through. If the mixture isn’t saucy enough, add about 1/4 cup of reserves pasta water and toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with cheese. Serves 4-6
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CHICKEN WITH SPINACH, ARTICHOKE AND SUN-DRIED TOMATO PASTA
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Category: Pasta - Chicken
Prep Time: Cook Time: Total Time:
1 cup vegetable or chicken broth
12 julienne cut sun-dried tomatoes packed in oil
1 (8 ounce) package uncooked penne or fettuccine pasta
2 tablespoons pine nuts
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 tbsp fresh basil, chopped
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1-2 cloves garlic, minced
3/4 lb boneless skinless chicken breasts, cut into bite-sized
1/4 cup dry white wine
1 bunch fresh spinach, rinsed and torn into bite-size pieces
2 teaspoons chopped thyme
1 (4-ounce) can artichoke hearts, drained and halved
1/4-1/2 cup grated Parmesan cheese or feta cheese crumbles
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain. Reserve some pasta water if needed
Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
Heat the olive oil and add the next 8 ingredients in a skillet over medium heat, and saute until tender. Mix in the wine, spinach and thyme and cook until almost wilted. Stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through. If the mixture isn’t saucy enough, add about 1/4 cup of reserves pasta water and toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with cheese. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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