A great quick meal to toss together at the end of a long work day. It uses things readily on hand and is a new favorite. It is comfort food, looks and tastes great, and has the added benefit of getting a little spinach into the menu.

INGREDIENTS:

8 ounces pasta, uncooked (I use penne or farfalle, but anything you have on hand works)
2 chicken breasts, cut into uniform bite-size pieces
salt and pepper to taste
Flour, enough for dredging chicken pieces
2 tablespoons butter
2 tablespoons olive oil
4 cloves of garlic, minced
1/2 cup low-sodium chicken broth
1/2 teaspoon spicy brown mustard
1/2 teaspoon Italian seasoning
1 1/2 cups heavy cream
1 bag frozen, chopped spinach, defrosted and liquid squeezed out
1/2 cup freshly grated parmesan cheese

INSTRUCTIONS:

Cook pasta in a large pot of salted boiling water until it is al dente. Drain and set aside.

While the pasta is cooking, season the chicken pieces with salt and pepper. Gently dredge the pieces with flour. Heat the butter and olive oil in a large skillet over medium-high heat. When it’s hot, add the chicken and cook until just done. You can move the pieces around the pan, turning to ensure it is evenly browned on all sides and cooked through. Remove the chicken from the pan and set aside.

Let the pan cool slightly. Add the chicken broth, garlic, mustard, and Italian seasoning. Let the mixture heat until it is bubbling. Scrape the browned bits from the bottom of the pan – these are great for flavor – as you stir. Add the chicken pieces, spinach, and cream to the mixture and cook for about 5 minutes until well mixed and heated through. Add the drained pasta and parmesan cheese and toss to combine. At this point, you should taste and add additional salt and pepper if desired.

“Don’t add extra salt until after the parmesan cheese has been added. It is naturally salty and you don’t want to over salt the dish.”
GRAMMY