How to make it

  • in a large pot, boil water salted liberally. Cook pasta as per directions on the box. Remove pasta and keep in a colander. In the same pot, coat bottom with olive oil and saute garlic and add chicken. Once garlic starts to brown, add tomatoes, creamed spinach, and chicken broth. Bring to a boil and add basil, red pepper, and black pepper. Reduce to a simmer and add peas. Once liquid has reduced by half add pasta. Stir until warm and serve with Parmesan cheese.
  • Notes: In the original recipe, instead of creamed spinach, the recipe calls for 8 oz of cream cheese cut into cubes and two large handfuls of fresh spinach, as well as 1 to 1 1/2 lbs raw chicken breast. Cooking directions: once pasta is cooked, cover bottom of pan with olive oil and add garlic and chicken cut into bite sized pieces, cook until brown. Add tomatoes, chicken broth and cream cheese. Bring to a boil until cream cheese is melted. Add basil, pepper, and red pepper flakes. About 5 minutes before serving, add spinach. Add pasta once spinach is wilted.

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