Monday, April 6, 2009

Chicken and Spinach Penne

the goods:

8 oz. penne rigate
2 boneless, skinless chicken breasts, cut into 1-inch chunks
2 plum tomatoes, seeded and diced
4 tablespoons tomato paste
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon red pepper flakes
6 cups baby spinach
2 tablespoons fresh lemon juice
  • In a large pot of boiling salted water, cook penne for 3 minutes, add chicken and continue to cook until both pasta and chicken are both done. Reserve 1/4 pasta water. Drain pasta and chicken.
  • Return pot to medium heat, add oil and garlic; cook for 1 minute until fragrant. Add tomatoes, tomato paste, red pepper flakes, spinach and reserved pasta water. Cook until spinach is barely wilted.
  • Add pasta and chicken back to pot. Stir to combine. Add lemon juice and season with salt and pepper. Toss and serve!

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