arugula, suntom, feta

pasta with chicken, sundried tomatoes and escarole


Posted on June 27, 2011
It’s no secret. I am not Italian, but make some pretty good pasta. (At least that’s what many people tell me.) And, I’m not a professional cook, but can get some pretty tasty pasta dishes on the table, often in a matter of minutes and usually using random ingredients from the fridge.

  • Prep Time :
    15 min
  • Cook Time :
    15 min
  • Ready Time :
    30 min
  • Servings :
    4-6

Ingredients

  • 4 Tbsp. Oil from Sundried Tomatoes
  • 1.5 lbs. boneless, skinless chicken thighs, cubed
  • 1 lb. Mushrooms, sliced
  • 4 garlic cloves, minced
  • 1.5 cups vegetable or chicken broth
  • 1 large bunch escarole (or spinach), washed and coarsly chopped
  • 1/2 cup sundried tomatoes, slivered
  • 1/2 cup grated Parmesan Cheese
  • 1 tsp. salt

Directions

Heat oil in large, non stick skillet over medium heat. Saute chicken and mushrooms until chicken is cooked, about 5 minutes. Add garlic and cook for 1 minute. Add chicken broth and boil for 2 minutes. Add escarole and sundried tomatoes. Cover and cook until escarole is wilted. Season with salt and pepper. Serve with Parmesan Cheese.

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