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INGREDIENTS: 4 Whole Muscle Breaded Chicken Stuffed
with Broccoli and Cheese
click to view Elmira Poultry product used in this recipe
- 1 tbsp (15ml) olive oil
- 4 cloves garlic, finely minced
- Pinch hot red pepper flakes
- 1 28 oz tin (796ml) diced plum tomatoes, drained
- 4 cups (1000ml) fresh spinach or arugula
- ¾ pound penne
- Salt and pepper
DIRECTIONS:Preheat oven to 350°F. Place chicken in a single layer on a baking sheet and bake on middle oven rack for 30-35 minutes. Let it stand for 2-4 minutes before serving.
Meanwhile, heat olive oil in a large, deep non-stick skillet. Add garlic and hot pepper flakes and cook gently for a few minutes but do not brown. Add tomatoes to skillet. Bring to boil. Reduce heat and cook for 5 minutes. Add spinach and cook just until it wilts.
Bring a large pot of water to boil. Add penne and cook until tender but firm. Drain well and add to skillet with sauce. Toss gently over low heat until everything is hot and sauce clings to noodles. Taste and season with salt and pepper.
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