Chances are you have all of the ingredients for this pasta dish on hand, in your refrigerator and cupboard. That’s how it came together in my kitchen, and what a felicitous combination of flavors it turned out to be. Plus it goes together in a half hour or less. Be sure to use a milder blue cheese so it doesn’t end up overwhelming the other flavors. You could substitute broccoli for the spinach, and you could leave out the chicken for a vegetarian dish (use vegetable broth instead of chicken). This goes well with a dry white or medium-bodied red wine.
- 453.59 g corkscrew macaroni
- 1 large whole boneless skinless chicken breast
- 29.58 ml olive oil, divided
- 3 large garlic cloves, peeled and thinly sliced
- 226.79 g bagpre-washed Baby Spinach
- 1 large red bell pepper, roasted, skinned, seeded and cut into thin strips (can substitute bottled just as good)
- 354.88 ml chicken broth (preferably low-sodium)
- 1 bunch fresh basil, sliced into ribbons
- 226.79 g gorgonzola, cut into 1 cubes (or other mild, creamy blue cheese)
- salt and pepper
- 78.07 ml pine nuts, toasted
- freshly grated parmesan cheese
- Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
- Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
- Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
- Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
- Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
- Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.
This was really good. Modified ever so slightly - 1 can chicken broth which was a bit extra and 5oz Gorgonzola - as that is the size of container I bought, and 4 boneless skinless chicken breasts. It was very good. Husband liked it too and said he'd ask for it again. Many flavors and freshness melding throughout. Lots of leftovers - I hope they stand up to reheating.
Amazing! I added a little less than 8 oz of gorgonzola and a bit of cornstarch just to thicken the sauce a bit. I also added 1 bottle of roasted red peppers (2 red peppers in the bottle). Will definitely make again!
This was very good! unfortunately I discovered my red pepper had spoiled after I roasted it so there was no red pepper, but the flavor is great! My kids even enjoyed it!!