If you like a lighter pasta dish, then this Shaffer family favorite is one that your gang will enjoy too. Once you have gathered the ingredients and the prep work is done, this yummy dish comes together quickly.
1 box (8 oz) Angel hair pasta of your choice. I like to use De Boles Garlic & Parsley Angel Hair pasta, but feel free to use any angel hair pasta of your choice.
4 chicken breasts- sliced and chunked
7 garlic cloves (or to your own taste. I like more rather than less)
2/3 cup Extra Virgin (cold pressed) Olive oil
2 tab. Dried parsley
1 tsp. salt
1 tsp. Garlic pepper blend
1 ½ tab. Italian seasoning
1 tsp. basil
½ tsp. fresh ground pepper
1 tsp. oregano leaves
1 2 oz. can drained sliced black olives
1 14 oz. jar drained and chunked artichokes with stems
2 large handfuls fresh spinach leaves
2/3 cup fresh grape tomatoes sliced in half
¼ cup capers drained (do not crush-leave whole) (optional)
Top with parmesan cheese when ready to serve.
In a 2-3 qt. cooking pot, bring water to a boil. Add 2 tab. Olive oil to water and crush 1 clove garlic in boiling water. Add pasta and cook 3-5 min and drain pasta. Be careful not to over cook. This doesn’t take long.
In another fry pan sauté’ chicken chunks in 3 tab. Extra Virgin olive oil over med. High heat. (You may also use shrimp instead of chicken.)
Add more olive oil if needed. Add salt, dried parsley, garlic pepper blend, Italian seasoning, basil, ground pepper, oregano leaves.
Simmer for 5-8 min. on lower heat covered. Stir once or twice. When spinach is wilted, place on a large platter and top with grated parmesan cheese.
Pair this recipe with a fresh salad loaded with lots of greens and you have a heart healthy meal with fine restaurant flavors.
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