Categories: Pasta
Ingredients
- 3/4 cup sun-dried tomatoes
- 3/4 cup olive oil
- 1 tablespoon minced garlic
- 1 3/4 cup fresh spinach
- 1 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 12-ounce box of penne pasta
- 1 1/2 cup grated Asiago cheese
- 1 1/2 cup grated Parmesan cheese
Directions
-
Combine tomatoes, olive oil, garlic, and spinach in a large bowl; set aside. Combine flour, salt, and pepper in a large bowl, set aside.
-
Pound chicken breast to about 1/2 inch thickness and cut into strips horizontally, about 2 inches wide and 2 inches long. In the meantime, add olive oil and butter to a large skillet over medium heat. Dredge chicken strips in the flour mixture and then add to the skillet (make sure the butter is melted and the oil is to temperature). Cook for 2-3 minutes or until golden brown, then flip and cook the other side an additional 3-5 minutes or until cooked through. Remove from oil and keep warm.
-
While the chicken is cooking, bring a large pot of salted water to boil and cook the pasta according to package directions until al dente. When cooked, drain (do not rinse pasta) and return to the large pot, add the tomato and olive oil mixture and toss to coat. Add chicken and toss, then add the two cheeses and toss to coat. Serve immediately. Dish should be warm.