To me summertime dinners = quick, easy, fresh from the garden meals- and this recipe certainly fits the bill. Made with fresh spinach, leftover chicken, garden tomatoes, and your favorite pasta, you're on your way to a fantastic dinner in under 20 minutes.
Here's what to do~
Serves 2. Easy to double for 4 servings.
Chop one cup of leftover chicken and remove the stems from two cups of fresh spinach.
Meanwhile, cook 1 cup bow tie pasta in 2 cups water with 1 teaspoon chicken boullion according to package directions. Drain & set aside.
In a skillet, melt 1 Tablespoon butter.
Saute chicken for 1 minute. Sprinkle with 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon sea salt.
Add spinach, stir for 2 or 3 minutes over medium heat until wilted.
Add 1/2 cup cherry tomatoes, sliced in half if large.
Stir to mix. Add 1/2 cup dry white wine.
Add 1/3 cup shredded fresh Parmesan cheese and stir to mix.
Saute 2 minutes longer & serve over warm pasta.
Perfect with a Caprese salad.
