Servings: 4-6
Wine pairing: Red
1 box BARILLA Farfalle
1 pound boneless skinless chicken breast halves, cut into bite-sized chunks
1 teaspoon salt
1/4 teaspoon freshly ground black pepper, divided
3 tablespoon extra virgin olive oil
1 small onion, chopped
1 cup chopped red pepper
2 cloves garlic, minced
1 cup chicken broth
1/2 pounds spinach, rinsed and chopped
2 tablespoons chopped parsley
1/4 cup freshly grated Parmigiano Reggiano cheese
SPRINKLE chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
HEAT oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic: cook and stir 5 to 7 minutes or until chicken is almost cooked through. Add chicken broth, spinach and remaining salt and pepper. Cook until spinach is wilted and chicken is cooked through.
COOK Farfalle according to package directions; drain and return to pot.
ADD chicken mixture to hot Farfalle; toss. Transfer to serving platter; sprinkle with cheese and parsley.
Makes 4 to 6 servings
