Chicken and Spinach


  • 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


  • 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.