Wednesday, April 23, 2008
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 6 servings
1 pound penne
¼ cup extra-virgin olive oil
2 cloves garlic, sliced
1 package (8 ounces) sliced mushrooms
½ teaspoon salt
Freshly ground pepper
1 pound chicken tenders, cut into pieces
1 cup dry white wine
¾ cup whipping cream or half-and-half
½ cup imported pitted olives, roughly chopped
1 package (5 ounces) baby spinach
1. Cook the pasta in a large stockpot of boiling salted water according to package directions. Meanwhile, heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the garlic; cook, stirring, 1 minute. Add the mushrooms, ¼ teaspoon of the salt and pepper to taste; cook, stirring, until mushrooms begin to brown, about 10 minutes. Transfer to a medium bowl.
2. Add the remaining 2 tablespoons of the oil to the skillet. Add the chicken in one layer; season with remaining ¼ teaspoon of the salt and pepper to taste. Cook, turning once, until chicken is browned on both sides, about 8 minutes. Remove to the bowl with the mushrooms. Pour wine into the skillet; cook, stirring up browned bits, until slightly reduced, 5 minutes. Stir in the reserved mushroom mixture, chicken, cream and olives.
3. Place the spinach on top; cover. Cook until spinach wilts, about 5 minutes. Pour over drained pasta in a serving bowl; toss to mix.
Nutrition information per serving: 584 calories, 38 percent of calories from fat, 25 g fat, 9 g saturated fat, 82 mg cholesterol, 61 g carbohydrates, 28 g protein, 362 mg sodium, 5 g fiber
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