Well this weekend I have one of my favorite meals for you. My mom made this many years back. I fell in love with it, and I think you will too. It is so easy to make, and only takes two pans to make it in. Even if your not a spinach eater you need to try this. Fresh spinach sauteed in a pan takes on all flavors around it, and enhances it. This recipe is built for 4 but can be adjusted for any number. Try this one soon, and I think it will move in to one of your favorites too. Leave me a comment and let me know how yours turned out.
Ingredients:
Butterfly your chicken but fully cut into two pieces. At this time fill a pot with water to boil your bowties and put in on the stove over high heat. While water is heating up take a large skillet and 2 tbsp of a cooking oil of your choice and heat over medium heat. Salt and pepper chicken and place in skillet when hot. Pour lemon juice over chicken at this time. Cook pasta according to package drain and put back in pot with a little butter to keep pasta from sticking and cover. Cook chicken till done and golden on both sides. Lower heat to med/low remove chicken to a plate and cover with foil. Add 2tbsp of oil and minced garlic cook for 30 seconds and add 1/8 cup of water (helps break up bites on bottom of pan) and spinach cook till wilted and water is evaporated. Pour the tomatoes over the spinach and add the italian seasoning (Hint: Put season in your palm and grind it with your other over tomatoes to break up the oils) mix and heat through.
And now for the plating, take about a cup of pasta and place in the middle of the plate place a good cooking spoon of the spinach mix on top of pasta and top with Parmesan Cheese, slice a a piece of chicken and place on top. Dig in to this mouth watering dish and enjoy the combination of flavors. I suggest adding a green salad and a piece of garlic bread.
Enjoy John
- 2 Boneless/skinless Chicken Breasts (about 1 lb)
- 9oz Bag of Fresh Spinach
- 14.5oz Can of Fire Roasted Diced Garlic Tomatoes
- 1tbsp Minced Garlic
- 2tbsp Lemon Juice
- 1tbsp Italian Seasoning
- 4 Cups Bowtie Pasta
- Salt and Pepper to Taste
- 1/8 cup water
- Parmesan Cheese
Butterfly your chicken but fully cut into two pieces. At this time fill a pot with water to boil your bowties and put in on the stove over high heat. While water is heating up take a large skillet and 2 tbsp of a cooking oil of your choice and heat over medium heat. Salt and pepper chicken and place in skillet when hot. Pour lemon juice over chicken at this time. Cook pasta according to package drain and put back in pot with a little butter to keep pasta from sticking and cover. Cook chicken till done and golden on both sides. Lower heat to med/low remove chicken to a plate and cover with foil. Add 2tbsp of oil and minced garlic cook for 30 seconds and add 1/8 cup of water (helps break up bites on bottom of pan) and spinach cook till wilted and water is evaporated. Pour the tomatoes over the spinach and add the italian seasoning (Hint: Put season in your palm and grind it with your other over tomatoes to break up the oils) mix and heat through.
And now for the plating, take about a cup of pasta and place in the middle of the plate place a good cooking spoon of the spinach mix on top of pasta and top with Parmesan Cheese, slice a a piece of chicken and place on top. Dig in to this mouth watering dish and enjoy the combination of flavors. I suggest adding a green salad and a piece of garlic bread.
Enjoy John
Tried the garlic bread recipe that goes along with this and absolutely LOVED it! It's replacing how I currently make my garlic bread!
ReplyDeleteIt is a fairly easy way to make it, thanks for asking for the recipe. I will share it with everyone in a later post of spaghetti and meatballs.
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