ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Farfalle With Chicken and Spinach

Yield Makes 4 servings
Prep: 15 min., Cook: 15 min. Enjoy this dish warm or chilled. Toss in crumbled bacon for added crunch. We preferred farfalle (bow tie-shaped pasta), but feel free to choose your favorite.


  • 1 (16-oz.) box farfalle pasta
  • 1 pound skinned and boned chicken breasts
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 1 cup chicken broth
  • 1 (9-oz.) package fresh spinach, thoroughly washed and chopped
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Cook pasta according to package directions; drain and keep warm.

  2. While pasta cooks, cut chicken into bite-size pieces. Sprinkle evenly with 1/2 teaspoon salt and 1/8 teaspoon pepper.

  3. Sauté chicken, onion, red bell pepper, and garlic in hot oil in a large skillet over medium-high heat 5 to 7 minutes. Stir in broth, spinach, and remaining salt and pepper. Cook 4 minutes or until spinach is wilted, chicken is done, and liquid is reduced by one-third.

  4. Add chicken mixture to hot pasta, tossing to combine. Transfer to a serving dish; sprinkle evenly with cheese and parsley.

Grilling 101