The truth is, Frank could eat pasta every night. We eat it fairly often, but not nearly as much as he’d like. Personally, I would be HAPPY to make it every night because it’s so.damn.versatile. The possibilities are endless.
Open your fridge, your freezer, your pantry, your cabinets…you’ll see about 100 different things you can throw in your next pasta dish. Well, that is, if you always keep a well stocked kitchen like I do. Otherwise, maybe you’ll see 10 or 15 things. Either way, you’ve got a lot to choose from, right? Good stuff.
So, here’s another way to use your noodle 🙂 And tell me – what’s your favorite pasta dish?
Penne with Chicken, Fresh Mozzarella & Spinach
1 pound penne
4 cloves garlic, chopped
3 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper
3 boneless chicken breasts, cut into bite size pieces
salt and pepper to taste
1 cup fresh mozzarella, cut into bite size pieces
1 bag fresh baby spinach leaves
2 teaspoons basil
2 teaspoons garlic powder
Cook pasta according to package instructions. Meanwhile, season chicken with salt and pepper. Heat oil in a large skillet over high heat, then add garlic and crushed red pepper. Add chicken and saute until cooked. Add spinach and cook until just soft, about a minute or two.
Drain pasta and add to skillet. Stir to combine all ingredients and lower to medium heat. Add basil and garlic powder.
Add mozzarella, turn off heat and stir until just melted. Serve immediately.