This is a delightful “what’s in the house ” kind of dinner. Most of the ingredients in this recipe you’ll have on hand and are easily obtainable. Enjoy this delicious light pasta meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour start to finish. This is really a beautiful meal in one bowl– protein and veggies.
*I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6 This recipe is delicious at room temperature or hot or even cold the next day. Wonderful left-overs are always a good thing.
1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe. Boxes vary and sometimes a box of pasta is 12 oz. — which is fine
4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.
Kosher Salt and Freshly Ground Black Pepper to taste
3 Tablespoons Olive Oil or you can use 2 Tablespoons Olive Oil and 1 Tablespoon unsalted Butter — your call
4 Cloves Garlic , minced
3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)
3/4 cups Chicken Broth ( you may need a bit more so have a little extra on hand)
1 bag Baby Spinach
2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours
Grated Parmesan Cheese for garnish
*crushed red pepper which we love but totally not necessary
Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to add a little liquid to the pasta, especially if you cook in advance.
Use a large skillet or large frying pan
Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.
Heat olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.
Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften. I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.
Sprinkle Grated Parmesan or Parmesan shavings are good as well.