This is the third dish in a series of 4 recipes that I cooked up with many of the same ingredients. My goal was to demonstrate that with the addition or subtraction of a few additional flavours, you can create a lot of diverse dinners using the same ingredients. This is a handy tool to have if you can get your produce super fresh and at a good price.
At this time of year, I’m scooping up so much produce at the farmers markets and I don’t want to waste a single bite. If you liked the Balsamic Chicken with Strawberries and the Spinach Salad I’ve done in the last week, I can almost guarantee that you’ll love this. If I had some shrimp I would have added it as well. I’m fairly certain this is the first time I’ve ever looked in my freezer and there was no shrimp – how did that happen??
That’s ok because this was delicious just as it is. Keep it healthy and use whole grain penne. The recipe calls for white wine but chicken or vegetable stock can easily be used as a substitute. Fresh basil only, please – you know the rules! And no frozen spinach please. That would just be a disaster! If you email and tell me you’re living in the Arctic or Yukon, you’ll get a pass. Otherwise, get to your market, please!
I used cherry tomatoes because I love them but you can use whatever you prefer. Ummm, I hesitate to say this because I’m getting very bossy today but please use fresh parmesan cheese. You know that container in the store is just chock full of garbage, right? Besides, it’s horribly expensive! I’m probably going to get some emails today, lol. Awwhh well, I love to hear from you either way!
I had some balsamic chicken already cooked up from the previous recipes so this dish was even quicker for me. When you have the time, I would recommend cooking up chicken breasts and freezing them for just these types of recipes. It will make your weekday cooking a breeze. Hmmm, that gives me an idea. I should do a roundup of quick and easy ways to use chicken breasts. Would that be helpful?
I hope you will love this dish as much as I do. Next up we’re going to use some shiso. Ever heard of it? It was brand new to me and I’m excited to share it. Cheers!
- 6 ounces dried multigrain pasta
- non-stick cooking spray
- 8 ounces, skinless, boneless chicken breast halves, cut into 1 inch pieces
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoons extra virgin olive oil
- 3 tablespoons snipped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon freshly ground pepper
- 1/4 cup white wine (use chicken stock if you don’t use wine)
- 1/2 cup organic chicken stock
- 1.5 cups cherry tomatoes, halved
- 1 6 ounce package of fresh baby spinach
- 1/4 shredded Parmesan cheese
- Cook pasta according to package directions, drain and rinse with cold water.
- Meanwhile, coat a large non-stick skillet with cooking spray; heat 1 tablespoon oil over medium heat. Add chicken and cook 5-7 minutes or until no longer pink. Remove and set aside.
- Add mushrooms, onion, garlic, salt, pepper and red pepper flakes; cook for 1 minute on medium heat and add white wine. Cook for 3 minutes. Add tomatoes and chicken stock and cook for 5 minutes. Add spinach, basil, penne and chicken. Turn off heat. Mix well, letting the penne soak up the liquid. Sprinkle with parmesan cheese and serve.