Orecchiette with Chicken, Spinach and Sun-Dried Tomatoes

By mschweickert

Ingredients

• 4 T olive oil
• 1 T Worcestershire sauce
• 1 T balsamic vinegar
• sprinkle of crushed red pepper
• 1 tsp chopped fresh rosemary
• 1 tsp plus 1 1/2 T chopped garlic
• 6 boneless chicken breast halves
• 1 small shallot, finely chopped
• 1 C thinly sliced drained oil-packed sun-dried tomatoes
• 3 C chopped fresh spinach
• 1 # orecchiette or bowtie pasta
• 1 C chicken broth
• freshly grated parmesan cheese

Preparation

Step 1

Combine oil, Worcestershire, vinegar, red pepper, rosemary and 1 tsp garlic in large bowl. Add chicken and coat well; cover and chill at least 1 hour.

Heat 1 T oil in large skillet over medium high heat. Remove chicken from marinade and saute chicken until cooked through, about 3-4 minutes per side. Cool slightly; cut into 1/2" thick strips. Set aside.

Heat remaining 2 T oil in same skillet over medium high heat. Add shallots and remaining garlic; saute until golden, about 3 minutes. Stir in sun-dried tomatoes and saute about 2-3 minutes. Add spinach and stir until wilted, about 3 minutes.

Meanwhile, cook pasta; drain and return to pot. Add spinach mixture to cooked pasta; toss to coat. Add stock. Stir over medium high heat until stock is slightly absorbed, about 5 minutes. Stir in handful of grated parmesan; serve with more parmesan on the side.