This KP original recipe comes together quickly for a great mid-week meal. It’s best with home-made pesto, but use jarred to save time. This served my family of 4 with no leftovers 🙂
Ingredients:
1/2 box of bow tie pasta
1 bag fresh spinach, rinsed and chopped
2 boneless, skinless chicken breasts, cut into bite-size pieces
Garlic salt and freshly ground black pepper, to taste
1/2 cup pesto
3/4 cup white wine
2 teaspoons extra virgin olive oil (divided)
3 fresh garlic cloves, minced
1/2 cup sun-dried tomatoes, packed in oil, drained
1/2 cup freshly grated parmesan cheese
Directions:
- Cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat 1 teaspoon oil in a large skillet.
- Add garlic and cook 1 minute.
- Add spinach and stir and cook until spinach wilts (about 3 minutes).
- Remove spinach from pan and keep warm. Wipe pan clean.
- Add remaining teaspoon of oil to pan and heat on high heat.
- Season chicken with garlic salt and pepper, to taste.
- Add chicken to pan and brown 6 minutes, stirring often.
- Add wine to pan and bring to a boil.
- Cook 4 minutes to reduce.
- Stir in pesto, sun-dried tomatoes, cooked spinach, and cooked pasta.
- Cook 3 minutes over medium heat until heated thru.
- Sprinkle with parmesan and serve right away.
