Monday, July 15, 2013

Fresh Spinach with Chicken & Pasta

Last week I received a bunch of spinach in my crop share. It was crispy and fresh and delicious. It was thick, in the sense that I knew it would hold its shape and substance when I cooked it which is why I chose to pair it with the delicate angel hair pasta. The pasta is so light, while the spinach adds substance along with the chicken and tomatoes. This recipe comes together so quickly and is perfect for a weeknight meal. It is filled with nutrients from the veggies and the chicken brings the protein. The perfect summer accessories for a bowl of pasta.

Recipe yields 4-6 servings

1 lb angel hair pasta
2 lbs skinless, boneless chicken breast
Salt and pepper, to taste
1 tbsp extra virgin olive oil
4 cloves garlic
1 1/2 cups chicken stock
3/4 cup dry white wine
1 large bunch spinach
8-10 grape tomatoes
Freshly grated Parmesan cheese, for topping

Chop the chicken into one inch cubes and season with salt and black pepper.

To a large skillet, heat the olive oil and add the chicken. Cook on medium high heat and turn until all sides are browned. Remove to a plate and reserve on the side. In the meantime, bring a large pot of water to a boil for the pasta.

To the same skillet, add the chopped garlic and cook until fragrant.

Add the chicken stock and white wine and bring to a boil. Let boil until the liquid is reduced by half. At this point, you should put your pasta in the boiling water and let it cook.

Return the chicken to the boiling liquid and shut off the heat.

Add spinach and sliced tomatoes on top of the chicken (while the heat is off).

Toss in the cooked pasta and stir together the ingredients. The heat from the chicken and pasta will wilt and cook the vegetables.

Remove from the skillet to a large serving bowl. Top with freshly grated Parmesan cheese. Serve & enjoy!

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