I am a lover of all things pasta and I am starting to dig pastas without heavy sauces, like this one. What I love is that there are so many flavors that make this so delicious without a sauce. There's different textures and the flavors and textures work together perfectly.
Last year around this time, I had an incident with my 3rd or 4th microwave since I've been married. I was microwaving a stick of butter to soften it up - only for 15 seconds. I turned my back to go back to the stove because in addition to baking something, I was also cooking dinner. Suddenly, the microwave pops loudly and starts this nails-on-the-chalkboard screeching. As I go to stop it, the interior sparks and starts flaming. I stopped it with 5 seconds remaining. This is the point that I just said "Screw it all. No more microwaves." I'm a pretty frugal person. I don't like spending money. This particular microwave was a beast and was a little out of our price range because we wanted one that would last.
Like I said, it's been almost a year and I don't miss our microwave at all. I heat leftovers in the oven or on the stove. I ate the pasta leftovers for 2 days in a row. It got better each time I ate it...and there is something so much better about heating leftover meat without a microwave to make it taste all fake.
What you need:
- 1 lb. penne, cooked and drained
- Chicken breast, cubed
- Salt and pepper
- 2 Tbsp. butter
- 2 Tbsp. EVOO
- 4 garlic cloves, minced
- 3/4 cup white white (or chicken broth)
- 3/4 cup chicken broth, plus some
- 1 bag baby spinach leaves
- 2 cups grape tomatoes, halved
- 4 oz. Parmesan cheese
- Season chicken with salt and pepper. Heat butter and oil over high heat. Saute chicken until crispy and cooked all the way through. Remove and set aside.
- Turn heat down to medium and add garlic. Stir for about 30 seconds, until fragrant.
- Add white wine and broth; reduce by half. Turn off heat.
- Add baby spinach and grape tomatoes, along with chicken and pasta; tossing to combine. Use more broth to loosen up, if necessary.
Recipe from Pioneer Woman