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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spicy Chicken Pasta Stew Recipe

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This recipe for Spicy Chicken Pasta Stew is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces or 1 cup bow tie pasta, uncooked
2 teaspoons olive oil
3/4 pound of boneless chicken breasts
2 teaspoons minced garlic (about 4 cloves)
1 sixteen ounce can no salt-added chicken broth
1 14 ounce can of Italian diced tomatoes, undrained
1/4 teaspoon dried crushed red pepper, as spicey as you want it to be.
2 cups tightly packed torn fresh spinach leaves
1/4 cup parmesan cheese
Directions:
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
2. While pasta cooks, heat oil in a large saucepan or frying pan over medium-high heat until hot, meanwhile, cut chicken into 1 inch pieces. Add chicken and garlic to the skillet. cook for 5 mins or until chicken is done, stirring occasionally. Add broth, diced tomatoes and crushed red pepper. bring to a boil. reduce heat and simmer, uncovered for 5 mins.
3. Add pasta and spinach to saucepan, cook for 2 mins or until spinach wilts, stir occasionally.
4. Ladle stew into individuals bowls and sprinkle evenly with cheese.

 

 

 

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