Giada’s Spinach and Pasta

First, from Nancy (who is in the throws of packing to move from Michigan to Missouri with her husband and three kids the -oldest-of-whom-is-three):

(This one is really delicious!  But we had to triple it to feed us all.)

Giada’s Spinach & Pasta

1-2 Chicken breasts (more or less depending on how much chicken you like)

¼ cup extra virgin olive oil

2 garlic cloves, minced
1 pound spiral pasta

1 (9 oz.) bag fresh spinach, roughly chopped

1 cup diced fresh tomatoes

1 cup grated Asiago cheese

½ cup grated Parmesan cheese

1 tsp. salt

¾ tsp. black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender. Drain pasta reserving ½ cup of the cooking liquid.

In a large, heavy skillet over medium-high heat, heat olive oil and add the garlic and cook until fragrant, about 2 minutes. Brown chicken with olive oil and garlic.  Do not drain.

Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
You may serve the pasta mixture right out of the pan or try it in a casserole pan, dotted with butter and warmed in the oven, covered with foil.


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