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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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15 mL (1 tbsp.) butter
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650 g (1½ lb) boneless chicken breats (about 3), cut into strips
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45 mL (3 tbsp,) olive oil, divided
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1 bunch green onions,
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3 cloves garlic, thinly sliced
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1 bunch rapini, blanched and chopped
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1 pkg. (142 g) Compliments Organic Baby Spinach
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250 mL (1 cup) Compliments Fat Free Chicken Broth
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1 pkg. (500 g) choice of pasta, cooked according to package directions
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1 pkg. (113 g) goat’s milk cheese
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175 mL (¾ cup) shredded mozzarella cheese, divided
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60 mL (¼ cup) torn fresh basil leaves
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To taste, salt and pepper
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Directions
- Preheat oven to 190°C (375°F).
- Melt the butter in a large, non-stick skillet over medium heat. Fry the chicken strips for about 3 minutes or until nicely browned. Set aside.
- Heat 1 tbsp. (15 mL) of the oil in a large skillet set over medium-high heat; sauté onion and garlic for 1 minute. Add rapini, spinach, reserved chicken, and chicken broth; bring to a boil.
- Toss pasta with the sauce, half of each the goat and mozzarella cheeses, and all the basil. Season to taste with salt and pepper.
- Transfer to an 2 L (11 X 7-inch) baking dish; sprinkle with remaining cheese. Bake for 25 minutes or until bubbly. Drizzle with remaining oil.
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