I may have many favorites when it comes to pasta…but this one is definitely in the top 3! And best of all…I found the recipe in a pint of grape tomatoes. Mmm…if the recipe calls for Santa Sweets…its gotta be good!
I remember finding this recipe about 2 years ago as I chopped up grape tomatoes for one of our Boodro salads. I read through the recipe and saw: Santa Sweets…Yum. Mushrooms…Mmm hmm. Red Onion…bring it on. Spinach…mmm, some color. Garlic…Yes Ma’am. Fresh Basil…delicious. And Romano Cheese….Absolutely! That list summed up many of my favorites…I was sold. 🙂
So….here it is. Give it whirl!
Adapted from a recipe by Santa Sweets Inc.
Serves 4 – 6
- 2 pints Santa Sweets Tomatoes, cut in half
- 8 oz Baby Bella Mushrooms, sliced
- 1/2 Sweet Red Onion, sliced
- 2 handfuls of Spinach
- 6 oz Chicken Broth
- 2/3 stick of Butter
- 4 oz Grated Romano Cheese
- 2 Garlic cloves, finely chopped
- 12 oz Penne Pasta (cook pasta and strain)
- Salt, Pepper, and freshly chopped Basil to taste
- 1 Chicken Breast, marinated in garlic & olive oil (or butter).
Lightly saute garlic and onions until translucent. While garlic and onions are sauteeing, grill chicken breast (~6-7 minutes per side @ 400 degrees or until heated thru). Add mushrooms and cook 1 minute. Add Santa Sweets, salt, pepper, and cook for 30 seconds. Finish by adding chicken broth, butter, spinach, basil, and cheese. Cut chicken breast into cubes and add to sauce.
Stir until heated, toss with cooked pasta. Sprinkle a lil more grated romano on top for good measure!
You know the drill….serve with a chilled glass of Sauvignon Blanc and enjoy. I love this one.
Indulge. In Life. In Love. In Food.