1 pound penne pasta, cooked according to package directions 1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken breasts (or chicken tenders if you did your own cut up chicken and have some) cut into slices or bite sized pieces
1 large onion, cut in half and thinly sliced
1 cup sliced red bell pepper
1/2 teaspoon dried thyme, or to taste
1/2 teaspoon dried oregano, or to taste
Salt and pepper, to taste
1 cup white wine*
1 cup homemade or low-sodium chicken broth
1 cup diced tomatoes, peeled and seeded
8 ounce fresh spinach
Freshly grated Parmesan cheese, (optional)
Heat the oil in a large skillet over medium heat; add the chicken and saute about 5 minutes;
add the onion and bell pepper, continue to cook for another 10 minutes, the vegetables should be soft.
Stir in the seasonings then add the wine; allow the wine to reduce by about half;
add the chicken broth; bring to a simmer then add the pasta, tomatoes and spinach. Continue to cook, stirring occasionally, until the spinach is wilted and the tomatoes and pasta is heated through.
Spoon into warm bowls and top with grated Parmesan, if desired.
LindySez: I use a lot of wine when I cook, I usually have some left over from a meal and use that; or even combine a couple of bottles together, as long as they are the same varietal it’s all good. You should use either a Chardonnay or aSauvignon Blanc for this dish. As it cooks, the alcohol burns off so it’s safe for the kids; but if you do not want to cook with wine, eliminate it and add another 1/2 cup chicken broth. Do not, I repeat, do not under ANY circumstance buy or use anything called “Cooking Wine”…it’s horrid stuff and should be outlawed. You may, however, buy a non-alcohol wine such as Fre, Ariel or Vandalia.