Chicken Spinach & Pasta

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  • 1 pound thin sliced chicken cutlets
  • 1 large bag of Baby Spinach
  • 1 box Farfelle (Bow-tie) or Ziti Rigati Pasta
  • 12 oz can Chicken Broth
  • 1/2 cp Flour
  • 2 tsp McCormick GrillMates Montreal Chicken Seasoning
  • 1 tsp Garlic Salt
  • 1/4 tsp Coarse Ground Black Pepper
  • 1/2 cp White Vermouth
  • Olive Oil
  • Cut chicken cutlets in 1 inch squares
  • Mix Flour and Seasonings in large flat-bottomed bowl
  • Dredge Chicken pieces through Flour and Seasoning mixture
  • Coat with cornstarch or flour
  • Turn pieces over and repeat seasoning and cornstarch/flour steps
  • Start preparation of Macaroni.In the meantime continue with:
  • Heat olive oil and 1 tablespoon of butter in large skillet over medium high heat.
  • When oil and butter is bubbly add single of Chicken Pieces
  • Saute Chicken on each side until opaque and golden in color; remove to Serving Dish.
  • Repeat sauteing process until all Chicken Pieces are cooked.
  • Add Olive Oil if necessary.
  • Add Baby Spinach. Toss and turn until wilted. Season with Garlic Salt. Remove to another Serving Dish.
  • Turn heat to high. Add 1/2 cup of White Vermouth and de-glaze pan.
  • Add Chicken Broth; bring to a boil.
  • Return Chicken and then Spinach to pan and simmer covered 12 to 15 minutes.
  • When Macaroni is cooked, add to Chicken and Spinach. Toss. Add grated Parmesan Cheese and Pepper if desired.
  • Serve.