Ingredients
- 1 pound thin sliced Chicken Cutlets, cut into 2×2 inch squares
- 5 oz of Baby Leaf Spinach
- 1 box Farfelle (Bow-tie) Macaroni
- 1/2 cup Flour
- 1 can Chicken Broth
- 1/2 cup Dry Sherry
- 1 tbp Garlic Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 1/4 tsp Ground Black 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, Thyme 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 cooked through, about 3 to 4 minutes per side, and remove to Serving Dish.
- 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.