1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 ” thick strips
4 T. olive oil (divided 2T & 2T)
1 small onion, diced
1 large clove garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 red pepper, cut into strips
1 green pepper, cut into strips
1/2 lb. mushrooms, sliced
4 Roma tomatoes, diced
15 oz. can chicken broth
1 cup dry white wine
1 Ib. cleaned spinach leaves
1 Ib. penne pasta, cooked al dente, drained
1/2 cup shredded Parmesan, Romano or Asiago cheese
On a work surface used just for poultry, slice the chicken breasts.
Place in a bowl with 2 T. olive oil, onions, garlic, oregano, basil, salt and
pepper and toss well. (This can be done earlier, covered and refrigerated
until ready to use.) Heat remaining 2 T. olive oil in saute pan. Add chicken.
Cook on medium high heat until browned on all sides, about 8 minutes. Add
peppers, mushrooms, tomatoes, wine and broth and spinach leaves. Cover;
cook on medium heat for 5 minutes. Taste for seasoning.
While chicken is sauteing, cook pasta and drain. Place pasta in large serving
bowl, top with chicken mixture and shredded cheese. Serve at once with
large green salad and crusty bread. Serves 4-6.