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Place large pot of water over high heat in anticipation of cooking the pasta.
In a large skillet*, heat the olive oil over medium heat. Add the diced tomatoes, half of the basil, and salt and pepper to taste. Add chicken, reduce heat to low, and stir often, until thickened, about 20 minutes.
Meanwhile, add pasta and a generous dash of salt to now boiling pot of water. Cook according to package directions. Drain pasta and return to now empty pot.
And now back to the tomato mixture. Add spinach and stir until wilted. Transfer this to the pasta pot and toss it with the butter and remaining basil. Serve as is, or transfer to a lovely serving bowl. Either way it will be eaten. Quickly. Serve with grated Parmesan cheese if desired.
Pairs well with a green salad with homemade oil and vinegar dressing.
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