Ingredients Jump to Instructions ↓

  1. 1 1/2 tsp. salt

  2. 1 pkg. bow-tie pasta (12 oz.)

  3. 3 qts. boiling water

  4. 3 tsp. olive oil

  5. 2 tsp. unsalted butter

  6. 1 sm. onion (chopped)

  7. 3/4 lb. boneless, skinned chicken breast (cut into 1 inch chunks)

  8. 1/2 tsp. pepper

  9. 1 bag (10 oz.) cleaned spinach, stemmed and coarsely chopped

  10. 1/2 c. heavy cream

  11. 1/2 c. grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Add 1 teaspoon of the salt and the bow ties to the boiling water in a large pot. Cook following package directions. Drain pasta in colander.

  2. Meanwhile, heat together oil and butter in large skillet over medium-high heat until butter melts. Add onion and saute, stirring often, until onion is tender, about 3 minutes. Add chicken; sprinkle with the remaining 1/2 teaspoon salt and the pepper. Saute, stirring constantly, until chicken is lightly browned.

  3. Add the spinach to the skillet; continue cooking and stirring until the spinach is wilted. Add the heavy cream; bring to a rapid boil. Boil gently until the mixture is slightly thickened. Combine cooked bow ties, chicken mixture and Parmesan cheese in a large bowl; toss gently to mix well. Serve immediately.


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