Mini Fusilli With Creamy Chicken and Spinach |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From the back panel of Barilla Piccolini MINI Fusilli. Recipe calls for fresh chicken breast but I cut up leftover cooked chicken from last night's meal. Very creamy and so easy to prepare. Ingredients:
1 (1 lb) box barilla piccolini mini fusilli |
2 tablespoons extra virgin olive oil |
1 tablespoon onion, finely chopped |
1 lb chicken breast, cubed |
1 (6 ounce) bag baby spinach, cut in strips |
1 cup heavy whipping cream |
1/2 cup parmesan cheese, grated |
salt and pepper |
Directions:
1. Sauté the onion in olive oil for 3 minutes on medium heat then increase to medium-high and add the chicken pieces. Season.
2. When chicken is cooked (or warmed through if using leftover) add spinach and cream. Simmer 5 minutes.
3. Meanwhile, cook pasta according to package directions. Drain and toss with sauce.
4. Stir in cheese before serving.
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