Thursday, January 6, 2011

"yummy in the tummy"...plus wine...

...one of my (many) New Year's resolutions (most of which have the lifespan of less than a fruit fly) is to attempt a new recipe once a week...I am not much of a cook, I mean I make my staples and I do make them well, but I am definitely not overtly creative in the kitchen...so inorder to spice up my culinary monotony I figured, hey why not, new year, new beggings, new goals and all that jazz...so tonight was my first attempt and I have to say that it turned out pretty well...so well in fact that, A: I didn't burn down the kitchen (I didn't even scorch any of the pots!) and B: it was good enough to document...so here it is, the fruit of my labour...bon apetite...

Bowties, Chicken and White Wine...

Ingredients:

1 tbsp olive oil

12 oz boneless skinless chicken breasts

1 can low sodium cream of mushroom soup

1 cup water

¾ cup white wine (optional)

2 cups whole wheat farfalle bowtie pasta

¼ cup chopped sun-dried tomatoes

4 cloves minced garlic

½ diced onion

1 tbsp chopped fresh thyme

2 tbsp chopped fresh basil

2 cups fresh baby spinach (stems cut off)

Salt and Pepper to taste

How to:

-heat oil over medium heat and add garlic and onion. Sauté until the onion is almost clear.

-add chicken and brown all over.

-while you are waiting for the chicken to be ready, start boiling your pasta (make sure you don’t over cook it!)

-to chicken, add soup, water and wine (optional) until combined.

-add pasta, sundried tomatoes, thyme, basil and stir to combine.

-bring to boil.

-cover and simmer for about 10 minutes or until pasta is tender but firm.

-uncover and stir in spinach.

-stir until sauce is thickened or until the spinach is wilted, add salt and pepper to taste.

-garnish with some more fresh basil and thyme and fresh-ground pepper…

Enjoy!


Love K

1 comment:

Tinfoils Tiaras said...

Mmmm looks delic! That first picture of you is super cute! One of my NYE was to cook period so no fancy recipes for me yet! xo Emily

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