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Bistro Pasta and Chicken:

l/2 pound bow tie, lily or penne pasta, boiled and kept warm
¼ cup olive oil
2 teaspoons minced garlic
1/4 teaspoon red pepper flakes, or to taste
1 can, 14.5 oz, crushed tomatoes
1-1/2 teaspoons dry oregano, or more to taste
Splash of red wine (optional but good)
1 can, 16 oz, beans of your choice: cannellini, kidney, red, black, great northern, chicke peas, etc.
2-3 cups torn spinach
Salt to taste
Romano cheese, shredded

1 Deli roasted chicken, sliced

Heat oil and add garlic and red pepper. Cook until garlic is golden. Add everything else but pasta and spinach. Bring to a boil. Lower to simmer and cook 10 minutes. Adjust seasonings and add greens, stirring to cook only until wilted. Pour over pasta. Sprinkle with Parmesan. Serves 4-6.

 

©2007 Rita Heikenfeld and AboutEating.com