Ingredients
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1 teaspoon sea salt, divided
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3 tablespoons extra virgin olive oil
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1 cup red pepper, chopped
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2 garlic cloves, minced
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1 cup chicken broth
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1/2 lb Baby Spinach, rinsed and chopped
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1 (16 ounce) box bow tie pasta, prepared (farfalle)
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1/4 cup freshly grated parmigiano-reggiano cheese
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2 tablespoons fresh parsley, chopped
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1 small onions, chopped or 2 small shallots
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1/4 teaspoon ground black pepper, divided
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1 lb chicken breast halve, cut into bite-sized chunks (boneless or skinless)
Instructions
- 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, peppers and garlic; cook and stir 5-7 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.
- Add bow-tie pasta to skillet, stirring to mix well.
- Transfer to serving platter, sprinkle with cheese and parsley.