Ingredients
- 1 pound thin sliced Chicken Cutlets, cut inot 2×2 inch squares
- 1 large bag of Baby Spinach
- 1 medium Onion, diced
- Sliced Mushrooms (optional)
- 1 box Farfelle (Bow-tie) Macaroni
- 1/2 cup Flour
- 1 can Chicken Broth
- 1/2 cup Dry Sherry or White Vermouth
- 2 tsp Garlic Salt
- 1 tsp Garlic powder
- 1/4 tsp Ground (Black or White) Pepper
- 1 tblsp Butter
- Olive Oil
- Grated Parmesan Cheese
- Pepper Mill
Preparation
- Start preparation of Macaroni. In the meantime continue with:
- In a large flat bottomed bowl, mix Flour, Garlic Salt, Garlic powder, and Ground Pepper. Dredge Chicken pieces, a few at a time, in Flour mixture, place on a plate. Repeat until done.
- Heat olive oil and 1 tablespoon of butter in large skillet over medium high heat. When oil and butter is bubbly add Chicken pieces. Sauté on each side until just opaque and remove to Serving Dish.
- Add some Olive Oil if necessary and saute diced Onions until translucent. (If using Mushroom add to skillet and continue to saute for 2 or 3 more minutes.)
- Increase heat. Add Dry Sherry and wisk. Add Chicken Broth and bring to a boil. return Chicken pieces to skillet. Cook for a few minutes more.
- Add Baby Spinach. Cover and simmer 4 or 5 minutes, toss and simmer a few more minutes.
- When Macaroni is cooked, add to Chicken and Spinach. Toss. Add grated Parmesan Cheese and freshly cracked Pepper.
- Serve.
