Serves 6
Ingredients:
1 Box Farfalle Pasta (bow-tie pasta)
2 tsp Olive Oil
4 Skinless, Boneless Chicken Breasts, diced
1/2 tsp Salt
1/2 tsp Dried Oregano
1/4 tsp Ground Black Pepper
2 Clove Garlic, minced or finely diced
3/4 Cup Tomato Puree (or 3 Tbl Tomato Paste)
3/4 Cup Milk
3/4 Cup Cream
1 Cup Grated Parmesan Cheese, plus more to garnish dish
Salt and Pepper to taste
2 Cups Packed Baby Spinach
1 Small Can Diced Tomatoes (or 1 Cup Fresh)
Directions:
Start to boil the water needed to cook the pasta. Cook pasta according to directions on the box.
While the pasta is cooking, heat 1 Tablespoon of olive oil in a large pan over medium-high heat.
Add diced chicken, salt, oregano, and pepper.
Cook until chicken is browned and fully cooked about 5 to 8 minutes. Move to a plate and cover with foil until ready to use.
In the same pan, heat the remaining 1 Tablespoon of olive oil over medium-low heat. Add the garilc and a pinch of salt. Saute the garlic for 2 minutes.
To the garlic, add tomato puree, cream and milk, and stir to incorporate. Turn heat to low.
Add parmesan cheese to the sauce and stir until the cheese is melted and the sauce is smooth.
Add salt and pepper to taste.
Finely chop spinach. (I used my kitchen scissors)
Add your tin of tomatoes and stir to combine.
Add the chicken, spinach and pasta to the pan and toss so that the chicken and pasta are coated with the sauce.
The heat of the pasta and the sauce will cook the spinach.
Serve immediately and garnish with the extra parmesan cheese and maybe some chopped parsley.
Source: http://www.insockmonkeyslippers.com/creamy-tomato-parmesan-pasta-with-chicken