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Farfalle with Chicken
and Spinach
Makes 4-6 Servings
*1 pound boneless skinless chicken breast halves, cut into bite-sized chunks
*1 teaspoon salt, divided
*1/4 teaspoon ground black pepper, divided
*3 tablespoons extra virgin olive oil
*1 small onion, chopped (See Notes)
*1 cup chopped red pepper
*2 garlic cloves, minced
*1 cup chicken broth
*1/2 pound spinach, rinsed, chopped
*16-ounce package Barilla Farfalle pasta
*1/4 cup freshly-grated Parmigiano-Reggiano cheese
*2 tablespoons chopped parsley
1Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
2Heat oil in large skillet over medium-high heat. Add chicken, onion, pepper and garlic; cook and stir 5 to 7 minutes or until chicken is almost cooked through. Add chicken broth, spinach and remaining salt and pepper. Cook until spinach is wilted and chicken is cooked through.
3Meanwhile, cook Farfalle according to package directions; drain and return to pot.
4Add chicken mixture to hot Farfalle; toss. Transfer to serving platter; sprinkle with cheese and parsley.
  • Substitute 2 small shallots for onion, if desired.
  • Source
    Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.