Wednesday, July 23, 2008

chicken and spinach penne... 20 minutes

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 cup 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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