Shelly's Recipe

SPINACH-CHICKEN FARFALLE

Category: Pasta - Chicken

8 ounces farfelle pasta
1 chicken breast or 2 cups white chicken meat chopped into bite-sized pieces
3 tablespoons olive oil
2 cloves garlic, chopped fine
1/2 cup mushrooms, sliced
6 ounces spinach (or 3 cups fresh, washed and drained)
Salt and pepper to taste
1/4 cup chicken broth
4 ounces feta cheese
Parmesan cheese, grated, to taste
Cook farfalle according to box directions to al dente stage. Drain and set aside.

Saute chicken in oil until cooked through and juices run clear. Remove chicken from pan. If using whole breast, cut into bite-sized pieces when cooked.

Add garlic and sliced mushrooms to pan used to cook chicken. Saute lightly being careful not to brown garlic. Add a small amount of oil if necessary to keep from sticking. When mushrooms are soft and golden, add washed spinach, salt and pepper.

Return chicken and pasta to pan. Add 1/4 cup broth. Cover and cook on medium heat until spinach is wilted, about 3 to 4 minutes. Pour any remaining olive oil over hot pasta.

Add feta cheese on top and serve (cheese will soften and melt in). If desired, sprinkle with parmesan cheese.

Serves 4.