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Chicken Pasta

Tuscan Pasta with Chicken and Fresh Greens

Double this for a sophisticated, easy entrée for casual entertaining.

By the time the pasta is cooked, your sauce is ready! Your pasta sauce will cook quicker in a straight-sided sauté pan, due to the greater bottom surface area. Or use out a 2-4 quart saucepan, depending upon how much you make.

l/2 pound bow tie, lily or penne pasta, cooked and kept warm
¼ cup olive oil
2 teaspoons minced garlic
1/8 teaspoon red pepper flakes, or to taste
1 can, 14.5 oz, diced tomatoes
1-1/2 teaspoons dry oregano, or more to taste
Splash of red wine (optional but good)
1 can cannellini or garbanzo beans, drained (opt but good)
Several handfuls fresh spinach
Salt to taste
Romano cheese, shredded

Roasted chicken from the deli or frozen, cooked chicken strips, thawed and warmed in microwave (opt)

Heat oil over medium heat and add garlic and red pepper flakes. Be careful here, because the garlic and red pepper tend to burn easily, so keep the heat low if you want. Cook until garlic smells fragrant but not brown. Add tomatoes, oregano, wine, and beans. Bring to a boil. Lower to a simmer and cook about 10 minutes. Stir in spinach and cook just until wilted. Season to taste. Pour drained pasta onto platter and place chicken pieces around base of pasta. Pour sauce over. Sprinkle with plenty of Romano cheese. Serve with hearty salad greens and hot crusty Italian bread – use your serrated knife to cut the bread cleanly. This Chicken Pasta Recipe serves 3-4.

This is a quick and easy chicken pasta.