Pasta Priscilla

From copycat.com and Chopmist Charlies (a Jamestown restaurant) 5/11/09 "Baby spinach, diced tomatoes, sliced mushrooms, chicken breasts, and more make a healthy but hearty dinner". This is quick and easy to prepare and looks pretty on the plate. You can make it even faster by using a rotisserie chicken and fresh (not dried) pasta. I like to thicken the sauce just a little with a bit of cornstarch slurry so it clings to the pasta better. Definitely use fresh basil as it adds great flavor, as does the white wine. As written this makes only 1-2 servings, so I always double it. Also, I prefer to put the sliced grilled chicken atop each serving rather than mixing in with the pasta, so each serving gets an equal amount of chicken and it looks nicer, too.

• Ready In: 40 mins
• Serves: 2
• Yields: 2

Ingredients

• 4  ounces  fresh pasta, al dente
• 3  tablespoons olive oil
• 1  ounce  chopped garlic
• 1  tablespoon butter
• 1  tablespoon basil, sliced into chiffonnade ribbons
• 1  cup  Baby Spinach
• 1⁄4 cup tomatoes, diced
• 1⁄2 cup mushroom, sliced
• 3⁄4 cup  chicken stock
• 1⁄4 cup white wine
• 6  ounces chicken breasts, grilled and sliced
•  salt
•  pepper
•  pecorino romano cheese

Directions

1. Prepare pasta and set aside.
2. In medium-hot saute pan, add the olive oil, chopped garlic, and sliced mushrooms. Saute until garlic starts to turn golden brown, then add white wine and reduce the liquid in pan by half.
3. Add the tomatoes and stock and let the flavor simmer for 3 minutes.
4. Add butter, grilled chicken, baby spinach, and salt and pepper to taste. When the spinach has wilted and turned dark green toss the cooked fresh pasta with the sauce, adding the fresh basil.
5. Pour pasta into a bowl and top with fresh Pecorino Romano cheese.