Recipe of the week: The Special

This was one of the first recipes I ever made up all by myself. It was based off a pasta with vodka sauce recipe that I found somewhere, and a dish that one of our friends in Nashville made us for dinner once (I’ve never gotten my chicken to taste as good as Emily’s did, though.)

  • 4-4 oz Boneless, skinless chicken breasts 
  • 1/8 tsp Salt
  • 1 Tbsp Olive Oil
  • 1 small Onion, minced
  • 1 Garlic Clove, minced
  • 1 1/2 cups fat-free, low-sodium Chicken Broth
  • 2-7 oz jars Sun Dried Tomatoes in olive oil
  • 4 cups Fresh Spinach, chopped or shredded
  • 1T Basil
  • 4 Cups Penne Pasta
  • 1/4 Cup grated Parmesan Cheese
  • 1/4 Cup crumbled Feta Cheese
  1. Cook pasta according to box directions. Meanwhile…
  2. Cut chicken in 1-inch pieces, sprinkle with salt and pepper
  3. Heat oil in large skillet over medium-high heat. Add chicken, onion and garlic.
  4. Sauté 5-minutes, stirring frequently.
  5. Drain most of the oil from the tomatoes but do not rinse them.
  6. Stir broth and tomatoes into skillet.
  7. Bring to boil for 5 minutes, stirring occasionally
  8. Add 2 cups of spinach, cook 2 minutes or until wilted.
  9. Divide remaining spinach among 4 plates.
  10. Serve pasta over spinach, topped with chicken.
  11. Sprinkle with Parmesan and Feta cheese.

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