I mentioned this meal last week when I made Penne with Garlic and Olive Oil. It sounded so good, that I decided to make it this week. It was fast and easy and doesn’t need a grand introduction.
This time I grilled the chicken in my cast iron pan with a little of the oil, garlic, and onion. Then I sliced it to serve over the pasta. After that I tossed a variety of summer squash from our CSA to the still hot pan with a little more oil and salt for a side dish. We had yellow squash, green squash, and small colorful patty-pans. Don’t be afraid to get a little color on the chicken and squash while they cook. They taste so much better with that bit of color.
Penne with Spinach and Artichokes
1. 5 lbs Gluten-Free Penne
1/2 cup olive oil
6-8 cloves of garlic, minced
1 small red onion, minced
1-2 tsp salt to taste
1 can quartered artichokes, drained
1 bunch spinach washed and chopped
1 lb chicken breast, grilled and sliced
Start water boiling and cook pasta according to the package instructions.
While waiting for the water to boil, wash and prepare all the vegetables.
Heat the oil on medium high in your favorite deep skillet. Add garlic, onion, and salt. Saute until onion is translucent.
Add the artichokes, and saute for one minute. Add the spinach to the pan and saute until wilted.
Toss the contents of the pan with the cooked pasta. Add a little more olive oil and salt if desired.
Serve with a side salad and don’t forget to add copious amounts sliced cucumber from the CSA.