"The belly rules the mind."--Spanish Proverb

BOW TIE PASTA WITH CHICKEN & SPINACH Recipe

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This recipe for BOW TIE PASTA WITH CHICKEN & SPINACH, by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bow tie pasta
1 lb. chicken breast, cut into 1/2 " strips
3 oz. pancetta, sliced into thin strips
1 small cooking onion, sliced thin
1 small red pepper, julienne
6 cups spinach, washed and chopped
- grated smoked Gouda cheese
1 tsp. olive oil
1 tbsp. olive oil
1 tsp. garlic, minced
cup white wine
cup chicken stock
1 cup whipping cream
4 tsp. walnut pieces

Directions:
Directions:
Cook pasta in six quarts boiling salted water until al dente. Drain, toss with one tsp. olive oil and set aside. Season the chicken strips with salt and pepper. Heat remaining tablespoon of olive oil in large skillet. Cook the chicken over high heat until no longer pink. Set aside. Add the pancetta, onion, red pepper to the skillet and cook for one minute. Add garlic, white wine, chicken stock and simmer for two minutes. Add cream, Chicken and bring to a boil. Simmer for one minute. Add the spinach and cheese. Cook until the spinach is wilted. Add the pasta and toss. Season to taste with salt, freshly ground pepper and nutmeg. Divide among four plates. Sprinkle with walnut pieces and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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