Autumn Pasta

14 ingredients
1 steps

Ingredients

  • 1/2 lb gamelli pasta
  • 1/2 bag sun-dried tomatoes (3oz bag)
  • 1/2 pint grape tomatoes
  • 2 med. tomatoes
  • 1 bunch fresh spinach
  • pine nuts
  • 8 oz. portabella mushrooms
  • 2 chicken breasts
  • 2-3 cloves of garlic
  • yellow onion (to taste)
  • parmesan cheese
  • 1/4 - 1/2 tsp. red pepper flakes
  • 4 tbs. balsamic vinegar
  • olive oil

Directions

  1. 1
    {"0":"Rehydrate sun dried tomatoes, reserve water.","2":"Slice chicken along grain. Halve, slice to large bite size pieces. Sprinkle with kosher salt, pepper and pepper flakes. Set aside.","4":"Slice all tomatoes. Set aside in bowl. Sprinkle with salt & pepper. Rinse and dry spinach, remove stems. Rinse & dry mushrooms, remove stems. Thick slice mushrooms.","6":"Heat large skillet, add olive oil. Saute garlic and onion until onion is transparent. Add pine nuts. Take care not to brown garlic. Add chicken. Add 2 tbsp. of balsamic vinegar. Add mushrooms.","8":"Use tomato water; add water as necessary, start pasta. Cook al dente.","10":"When chicken loses its pinkness add sun dried tomatoes, wait a little while. Add remaining tomatoes. Add remaining balsamic vinegar (add more to taste).","12":"Drain pasta. Add spinach to pasta in colander, toss. Put in serving bowl, stir to wilt spinach.","14":"Grate parmesan over chicken\/tomato mixture. Consistency should be sticky-cheesy. Add to pasta & spinach mixture. Stir. Grate more parmesan over top.","16":"Serve immediately with garlic bread, salad and a strong red."}

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