• May. 16, 2008
Great Recipe
At our last TeenMOPS meeting last night, my good friend prepared the following recipe for our girls and I thought I'd share it with my blogging friends. Everyone just RAVED about it! My friend, Deborah, is a professional chef and always has the best recipes!
Bowtie Chicken Pasta by Deborah Gilcrease
1 package of chicken breast (four to five whole breasts)
1 box whole button mushrooms, sliced or quartered
1 bag of fresh baby spinach
1 box of bowtie pasta, cooked to package directions
1 bag of shredded Italian blend cheese, or 1 cup of shredded mozzarella
1, 10oz. jar of Sundried Tomato Pesto (find it in the tomato sauce section of the
Grocery store, the brand is Classico signature reciepes )
2 Tbs. of Balsamic vinegar
1 Tbs. Italian seasoning
Salt and pepper to taste
Oil for cooking
Slice raw chicken breast, place into a large bowl, and add salt, pepper,
Balsamic vinegar, and Italian seasoning. Stir to coat well. In a large skillet
Heat about 1 Tbs. of oil add the chicken breast, if it won’t all fit, do it in
Two batches. Cook on high heat stirring constantly, for about 5min. until
Chicken is browned and no longer pink inside. Put cooked chicken in a large
bowl, and set aside. Add the mushrooms to the same pan you cooked the chicken
in. Add a little oil if the pan is too dry. If there is juice from the chicken leave it
in the pan to cook the mushrooms. Once the mushrooms are cooked, place them
in the same bowl with the chicken. Add the whole bag of spinach to the same pan,
stir well to wilt it down, and cover for a minute or two. Once Spinach is wilted,
add it to the chicken mixture. Add the cooked bowtie pasta, the whole jar of
sundried tomato pesto, and half the shredded cheese. Stir well to combine all
the ingredients. Pour into a baking dish and top with remaining cheese and
bake in oven just to melt cheese, about 5 min. (350)
