We are a chicken house. There are a ka-billion things you can do with it. Here is another chicken dish that my whole family loves. You can add so many things to this recipe. I just use what I have on hand. Mushrooms and capers would have been divine. Its also a very healthy dish, only 2 table spoons of butter ( gasp). And like 90 % of the time, I used whole grain pasta. I hope you are also using whole grain! I had the opportunity to be on a conference call with Bob Greene(Oprah’s Trainer) with some other fine food bloggers about a month ago and he gave us some valuable information. If you haven’t yet made the switch to whole grain pasta, now is your chance. Barilla is having their Whole Grain Taste Challenge. If you buy their pasta and are not satisfied, they will replace it with your favorite box of pasta. So, there is nothing to loose!
1 pound of your favorite pasta, cooked and drained
2 pints cherry tomatoes
Extra Virgin Olive Oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, sliced thinly
4 cloves garlic, minced
2 Tablespoons butter
4 Tablespoons flour
2 cups Chicken Stock
1/2 cup White Wine
Juice from 1 1/2 – 2 lemons
6 oz baby spinach
2 Tablespoons Fresh Parsley, chopped
Salt and Pepper
Pre heat oven to 400 degrees.
Line a baking sheet with parchment paper or a silicone mat
In a medium bowl toss tomatoes with enough olive oil to coat and sprinkle with salt and pepper.
Place on baking sheet and roast for 30 minutes or until the tomatoes start to pop open, stirring occasionally.
While the tomatoes are roasting…
In a large pot, coat the bottom with olive oil.
Over medium heat saute the onions until starting to brown, stirring often.
Add the butter.
Add the chicken and sprinkle with salt and pepper
Cook for about 5 minutes.
Add the garlic and cook for another minute
Add the flour and cook while stirring for 2 minutes(to cook out the flour taste)
Stir together the chicken stock, wine and lemon juice
Slowly add the wine mixture to the chicken, stirring any brown bits off the bottom of the pan with a wooden spoon
Bring to a boil, reduce heat to and simmer for 5-10 minutes.
Toss is the spinach to wilt. Once the spinach is wilted in the sauce add the parsley.
Serve over pasta and top with the roasted tomatoes