Ingredients Jump to Instructions ↓

  1. 1/4 c. olive oil

  2. 4 (6 oz.) boneless chicken breasts

  3. Flour

  4. 1/4 c. white wine

  5. 1 tbsp. chopped shallots

  6. 1 tbsp. chopped garlic

  7. 1 tbsp. fresh ground pepper

  8. 1 c. chopped fresh spinach

  9. 1/2 c. julienned sun dried tomatoes

  10. 1/4 c. chopped fresh basil

  11. 1/2 c. sliced mushrooms

  12. 1/4 c. chicken stock

  13. 1/3 c. grated Romano cheese

  14. 1 pt. heavy cream

  15. 3/4 lb. bow tie pasta

Instructions Jump to Ingredients ↑

  1. Wash the chicken and cut it into strips. Pat it dry and dredge it in flour. Heat the oil in a large skillet and brown the chicken quickly; then add the wine, shallots, garlic and pepper and cook until the wine is reduced. Add the stock, spinach, tomatoes, basil, and mushrooms, and cook for 2-3 minutes over medium heat. Add the cheese and heavy cream and cook over low heat until the mixture thickens. Cook and drain the pasta and serve the chicken over the pasta. Serves 4.


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