8 servings
2 ½ lbs chicken, cut into pieces
2 T butter
8 oz bag fresh spinach, chopped
6 cloves garlic, pressed
2 T basil (lightly or freeze dried- found in refrigerated section of produce)
4 T butter
12 oz box Farfalle pasta (bowtie)
Cook pasta according to directions. Drain. Return to pan with 2 T butter. Toss to melt butter and coat pasta. Return to pan.
In a large skillet (12 to 14 in) over medium high heat, melt butter and cook chicken till most juices have evaporated and chicken is starting to brown. Add cooked chicken to pasta.
In large skillet or stockpot, melt butter and slowly over low medium heat sauté garlic. Once garlic is softened and fragrant, add spinach and basil. Sauté till spinach is very soft and cooked down. Remove from heat. Add to chicken and pasta.
Toss all ingredients. Serve and top with parmesan cheese.
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