Spinach fettuccini with chicken and sauteed greens

Ingredients

¼ lb spinach fettuccine
1 Tbsp olive oil
½ lb boneless, skinless chicken breast halves, thinly sliced
1 large shallot, minced
2 cloves garlic, minced
1 cup cherry tomatoes, halved
¾ cup reduced-sodium chicken broth
6 oz baby spinach leaves or 1 medium bunch spinach, washed, drained, and trimmed
½ cup grated Parmesan cheese
Salt and pepper

Instructions

1. Bring a large pot of water to boil over high heat. Add pasta and cook according to package directions.
2. Meanwhile, warm oil in large skillet over medium heat. Add chicken and cook 5 minutes, or until light golden and almost cooked through, stirring often. Transfer to plate.
3. Add shallot to skillet, still over medium heat, and cook 3 minutes, stirring. Add garlic and cook 30 seconds, stirring. Add tomatoes and broth; bring to a simmer and cook 3 minutes, until tomatoes soften and some of the liquid has cooked off. Add spinach and cook 3 minutes, stirring. Return chicken to skillet and cook 1 minute, until cooked through, stirring.
4. Drain pasta. In serving bowl, toss pasta with chicken sauce and cheese. Serve hot.

Serves 2.


(whattoexpect.com)