Farfalle With Chicken And Spinach

• 1 (16-oz.) box farfalle pasta
• 1 pound skinned and boned chicken breasts
• 1 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 2 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 1 cup chicken broth
• 1 (9-oz.) package fresh spinach, thoroughly washed and chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley

1. Cook pasta according to package directions; drain and keep warm.
2. While pasta cooks, cut chicken into bite-size pieces. Sprinkle evenly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
3. Saute chicken, onion, red bell pepper, and garlic in hot oil in a large skillet over medium-high heat 5 to 7 minutes. Stir in broth, spinach, and remaining salt and pepper. Cook 4 minutes or until spinach is wilted, chicken is done, and liquid is reduced by one-third.
4. Add chicken mixture to hot pasta, tossing to combine. Transfer to a serving dish; sprinkle evenly with cheese and parsley.

pasta, chicken breasts, salt, freshly ground pepper, onion, red bell pepper, garlic, extra virgin olive oil, chicken broth, fresh spinach, freshly grated parmigianoreggiano cheese, parsley

Taken from www.myrecipes.com/recipe/farfalle-with-chicken-spinach (may not work)