This recipe is fantastic! I made this for the first time about a week ago and cannot wait to make it again, but the next time I will be making a roasted vegetable version. I think this would be a great summer dish with all of the fresh vegetables out of the garden!
16 oz of bow tie pasta (or any shape you like)
1 stick of unsalted butter
32 oz low sodium chicken broth
2 cups cherry tomatoes (halved)
2 cups fresh spinach
2-3 chicken breasts
Melt butter in large stock pot on medium heat. Once the butter is melted continue to cook until it turns a caramel brown color. Add your pasta and cook stirring constantly for one minute. Add chicken broth and stir. Reduce to a simmer, continue on simmer until liquid is absorbed by the pasta, stirring occasionally.
While pasta is simmering in chicken broth add one tablespoon of oil to a large skillet on medium heat. Cut chicken into bite sized pieces season with salt and pepper. Add chicken to skillet and cook until done. Remove chicken from skillet and set aside covering with foil to keep warm. Add tomatoes to the skillet sauté until soft. Add the spinach to the tomatoes and cook until the spinach is wilted. Once the chicken broth is absorbed into the pasta, toss the tomatoes/spinach along with the chicken into the pot, stir to combine. Sprinkle with Parmesan cheese and serve.