Farfalle with Chicken, Spinach, and Sun-dried Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • ¼ tsp dried crushed red pepper
  • 1 tsp fresh rosemary
  • 1 tsp plus 1½ tbsp minced garlic
  • 4 boneless skinless chicken breasts
  • 1 small shallot, minced
  • 1 cup thinly sliced oil-packed sun-dried tomatoes
  • 2 cups fresh baby spinach
  • 1 lb farfalle (bow-tie pasta)
  • 1 cup low-salt chicken broth
  • ½ cup grated parmesan
  1. Combine 1 tbsp oil, Worcestershire, vinegar, red pepper, rosemary, and 1 tsp garlic in a large zipper bag. Add chicken, coating thoroughly. Let marinate for at least one hour and up to 5 hours.
  2. Heat a pot of salted water; cook farfalle until al dente. Drain, rinse, and set aside.
  3. Remove chicken from marinade and cut into bite-size pieces.
  4. Heat 1 tbsp oil in a large skillet over medium-high heat. Saute chicken until cooked through; remove chicken from pan and set aside.
  5. Heat remaining oil in the same skillet. Add shallot and remaining garlic; saute until golden, about 3 minutes. Stir in sun-dried tomatoes and saute until shallots are tender, about 2 minutes. Add spinach and stir until wilted.
  6. Return pasta to large pot. Add spinach mixture and chicken, toss to coat. Add stock. Stir over medium heat until stock is slightly absorbed, about 5 minutes. stir in ¼ cup parmesan. Transfer to serving bowl, season with salt and pepper, sprinkle with remaining parmesan, and serve.
The original recipe calls for six chicken breasts for four servings; I've never made it this way, but if you feel like it needs more chicken, go for it. You can use any similarly shaped pasta.
Recipe by Sprung At Last at http://www.sprungatlast.com/2013/06/farfalle-with-chicken-spinach-and-sun-dried-tomatoes/