2 skinless, bonless chicken breasts, about 3/4 pounds
salt and pepper to taste
4 cloves fresh garlic, finely chopped
1/8 tsp. crushed red chili flakes
5 ounce pkg. fresh baby spinach leaves
3 cups chicken broth
3 TBS. sun dried tomatoes, soaked in olive oil, drained, sliced
1 bunch fresh asparagus, cleaned, tough ends removed, sliced in 1/2 in. pieces
4 TBS. grated parmesan cheese
2 ounces (1/2) stick unsalted butter
Prepare the pasta al dente according to package directions, drain and toss with a bit of olive oil and set aside.
In a large, heavy sauté pan, heat 2 TBS. olive oil. Sauté chicken breasts over medium heat until cooked, season with salt and pepper. Set aside to cool.
Using same pan and oil, reduce heat to med-low and sauté garlic until fragrant and light golden brown. Add the pepper flakes and spinach leaves. Stir until the spinach wilts. Turn up the heat under the pan to med-high and add the chicken broth. Bring to a simmer and add the tomatoes and asparagus. Cook mixture, stirring occasionally, until asparagus is cooked through and turns bright green.
Meanwhile, tear or cut chicken into bite-size pieces and add to the simmering pan. Add the pasta and butter, mixing until the butter melts and the chicken and pasta are warmed through. Stir in the Parmesan and serve.
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