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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken with tomatoes and spinach Recipe

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This recipe for Chicken with tomatoes and spinach is from The Wright Family Cookbook Project, 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:  
2 tablespoons olive oil
1 ½ lbs chicken (chicken breast or tenders)
1 teaspoon paprika
1 tsp Mrs Dash Herb and Garlic
1 teaspoon each (thyme, oregano, basil - combined)
5 medium tomatoes, chopped in large cubes
2 cps fresh spinach
2 garlic cloves, minced
1 pint half and half
2 cups Parmesan cheese, shredded
10 oz penne pasta
1/2 cup Parmesan cheese, grated, for serving
Directions:
Directions:
Heat the olive oil in a large skillet. Lay the chicken in the pan and sprinkle with the paprika and the Mrs Dash. Cook till the chicken is done all the way thru. Remove the chicken to a plate and keep it warm.

Pour the half and half into the skillet and stir to get the yummy bits off the bottom of the pan. Stir in the thyme, oregano, basil, and garlic. Heat slowly to boiling. Add the cheese and simmer until the cheese melts and thickens the mixture. Stirring frequently.

Once the cheese is melted, add the tomatoes and let them cook 5 min. Stir in the spinach and let it cook another 5-7 min till the spinach is wilted into the sauce. Add the pasta and stir till well coated.

Spoon the pasta onto the dish and place the chicken on top or along side. Sprinkle with Parmesan cheese.
Personal Notes:
Personal Notes:
I like this best with the mini-penne pasta.

 

 

 

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