Monday, May 18, 2009

Chicken and Penne Pasta with Spinach Sauce

I have had this recipe for awhile, but last night was the first time I made it. It was a creamy, garlicky bowl of deliciousness. I will definitely be making it again.

Salt and pepper
1 lb. chicken breasts, pounded thin or chicken cutlets
1 Tbsp olive oil
1 box of whole-wheat or multigrain penne pasta
3 cloves of garlic
3 ounces of goat cheese (I used the herbed kind)
6 ounces baby spinach leaves, divided
2 Tbsp grated parmesan cheese

Season the chicken with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook about 4 minutes per side or until cooked through. Remove pan and let rest on a plate. Slice and cut into 1-inch pieces.

Bring a large pot of water to a boil. Salt well. Add the penne and cook about 12 minutes; until tender but still firm to the bite, stir occasionally. Drain reserving 1 cup of cooking liquid.

While the pasta cooks, mince the garlic in the food processor. Add the goat cheese, half the spinach, season with salt and pepper. Blend until the mixture is smooth and creamy.

Place the remaining spinach leaves in a large bowl. Add the drained pasta, then spoon the cheese mixture over the pasta and toss to coat, adding enough of the reserved cooking liquid to moisten. (You probably won't need the whole cup, I used about half.)

Season the pasta to taste with salt and pepper. Sprinkle with the parmesan cheese.

Serves 4 as a main course.

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