This week's menu for the Saturday night eat-in is another great pasta dish.
Even if I think every season is pasta season, this menu really sings Spring and cherry blossoms with its baby spinach and fresh strawberries and light, tart goat cheese.
On your next Saturday night eat-in, instead of ordering take-out or doing a heat-and-eat, why not pull together this quick pasta dish?
You'll have more time to enjoy your family (boyfriend, girlfriend, guests) and you'll have a fantastic meal. I decided to do dessert and salad in one dish - Strawberries with Goat Cheese in a Dijon Balsamic-Honey Vinaigrette.
Add a crusty, delicious country French baguette and a sbottle of subtle Sancerre or a semi-dry Reisling and you're set
Pasta con pollo e spinaci
2 tablespoons extra virgin olive oil
4 cloves garlic, coarsely chopped
2 boneless, skinless chicken breasts, cubed
2 tablespoons sherry or mirin (Japanese sweet cooking wine)
1/2 red pepper, seeded & sliced thinly
2 cups baby spinach, washed & spun dry
1 tablespoon butter
2 tablespoons heavy cream
salt and pepper to taste
1 oz slivered parmigiano reggiano
4 cups prepared pasta shells, al dente
In a deep sided sautee pan, heat olive oil to medium. Add garlic and chicken, sauteeing until golden. Add wine, red pepper and spinach, continuing to sautee until vegetables are just wilted but still brightly colored. Add butter and cream, salt an pepper to taste. Serve over pasta, garnishing with parmigiano reggianno curls.