Recipe by Chef Jacquie
¼ pound of cooked bowtie pasta
¼ pound of cooked spinach
1 grilled chicken breast (Suggested marinade: olive oil, juice from lemon, minced garlic, salt and pepper)
3 Tablespoons extra virgin olive oil
¼ pint of cherry tomatoes (cut in half)
1 clove of minced garlic
2-3 Tablespoons grated cheese (Parmigiano Reggiano, Pecorino Romano or Provolone)
In a large pan, over medium heat, add olive oil and then the garlic, sauté until you can smell the garlic, do not brown.
Add spinach and sauté a minute or two, add tomatoes and sauté another minute. Finally, add the pasta, give it a good toss to warm through and season with salt and pepper.
Place in small bowl, sprinkle with cheese on top and serve.
