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The recipe serves about 4 people but you could easily double it.
Bring a large pot of lightly salted water to boil. Add pasta, cook for 8 to 10 minutes until al dente and drain.
Heat oil in a skillet over medium heat and cook the garlic and red pepper for 1 minute until garlic is golden brown. Stir in chicken, season with salt and cook 2 to 5 minutes, until lightly browned and juices run clear.
Reduce heat slightly and mix in the parsley and cooked pasta. Place spinach in the skillet and continue cooking for 5 minutes, stirring occasionally until spinach is wilted. Add parmesan cheese.
Serve with extra parmesan for topping!
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