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Spinach – Chicken Farfalla

  • 8 oz. Farfalla Pasta
  • 1 Chicken Breast – or 2 c. white meat chicken chopped into bite sized pieces
  • 3T. Olive Oil
  • 2 cloves Garlic – chopped fine
  • 1/2 c. Mushrooms – sliced
  • Salt and Pepper – to taste
  • 1/4 c. Chicken Broth
  • 6 oz. Spinach (or 3 c.) – fresh, washed and drained
  • 4 oz. Feta Cheese
  • Parmesan Cheese – grated, to taste

Cook farfalla according to box directions to al dente stage. Drain and set aside. Saute chicken in oil until cooked through and juices run clear. Remove chicken from pan. If using whole breast; cut into bite sized pieces when cooked. Add garlic and sliced mushrooms to pan used to cook chicken. Saute lightly being careful not to brown garlic. Add a small amount of oil if necessary to keep from sticking. When mushrooms are soft and golden, add washed spinach, salt and pepper. Return chicken and pasta to pan. Add 1/4 c. broth. Cover and cook on medium heat until spinach is wilted, about 3 to 4 minutes. Pour any remaining olive oil over hot pasta. Add feta cheese over top and serve. (cheese will soften and melt in ) If desired sprinkle with Parmesan cheese.

Serves 4

Submitted by Kay Kahle, Seneca

First Place 2009

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest


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