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CHICKEN WHOOPEE




Source of Recipe


the web


List of Ingredients




4 skinless, boneless chicken breast halves

2 tablespoons olive oil

2 or 3 garlic cloves, finely chopped

4 or 5 green onions, trimmed and chopped

1/2 teaspoon fresh rosemary, minced, or 1 teaspoon dried rosemary, crushed

1 teaspoon dried oregano

1/4 teaspoon seasoned pepper

salt, to taste

1 bunch fresh spinach leaves, stemmed and rinsed, or 1 10-ounce bag fresh spinach leaves (frozen spinach, thawed and drained, may be substituted)

1 28-ounce can diced tomatoes, mostly drained (peeled and seeded fresh tomatoes may be substituted in season)

12 ounces dried penne pasta, cooked

Parmesan cheese, freshly grated

Recipe



Thinly slice or cube the chicken breasts and set aside. Heat the olive oil over medium-high heat in a large braising pan or a skillet with a lid. Add the garlic and cook for a few seconds, stirring. Add the chicken and green onions and season the mixture with the herbs, seasoned pepper and salt. Sauté the chicken until it is nearly done. Add the spinach, cover the pan and cook for 3 to 4 minutes, stirring once. Add the drained tomatoes and simmer the mixture over medium-low heat for 2 to 3 minutes more.

Serve the chicken and spinach mixture over penne pasta topped with generous amounts of freshly grated Parmesan cheese. Serves 4.

Serving suggestion: For the carb-conscious: Make the recipe "wetter" by using some of the juice from the tomatoes and omitting the pasta.