To make it slightly healthier I substituted some gluten free brown rice noodles for the penne pasta, but other than that I stuck pretty true to her recipe. I used a Riesling for the white wine in the homemade broth, and I thought it turned out quite nicely! This is a great, light, summer time meal!
What You'll Need:
Penne Pasta (or similar substitute)
Boneless Chicken Breast
Salt & Pepper
Butter
Olive Oil
Garlic (chopped)
White Wine
Low-Sodium Chicken Broth
Baby Spinach
Grape Tomatoes
Parmesan
How To Make It:
*Cook noodles and set aside or cook while making main dish.
*Cut chicken into chunks, as large or as small as you'd like & salt and pepper it.
*Place chicken in hot skillet seasoned with olive oil and butter and cook until no longer pink.
*Place chicken on plate on the side, leaving most of the liquid in the pan.
*Turn heat down to medium and stir in garlic, sauteing quickly so as not to burn.
*Pour in wine and chicken broth (I eyeballed it, about a quarter of a cup each,
whatever makes you happy)
*Let simmer for 3-4 minutes until 1/2 of liquid is evaporated.
This is the coating for noodles so if you think you need more liquid
just add some more chicken broth to your liking.
*Sprinkle cut in half tomatoes with salt and pepper, place them and
spinach in the homemade broth and remove from heat.
*Add cooked noodles, and chicken as well.
*Stir immediately to coat mixture in broth.
And viola, you're done! Enjoy!
What my night consisted of, pasta, wine, and The Office! |
On a side note, I am happy to announce that my sweet husband recently purchased me a "real" camera, so after it arrives in the mail you can look forward to better quality photos on the blog. I know, you're just as excited as I am aren't you? ;)
Love,
The Etheridges
Hi Mary Ellen!
ReplyDeleteI just finished checking out your blog and wanted to see if you might be interested in collaborating on something. If you'd like to discuss, just send me an email when you have a chance!
-Emma
emmabanks9 (at) gmail (dot) com