Ingredients
1/2 lb gamelli pasta
1/2 bag sun-dried tomatoes (3oz bag)
1/2 pint grape tomatoes
2 med. tomatoes
1 bunch fresh spinach
pine nuts
8 oz. portabella mushrooms
2 chicken breasts
2-3 cloves of garlic
yellow onion (to taste)
parmesan cheese
1/4 - 1/2 tsp. red pepper flakes
4 tbs. balsamic vinegar
olive oil
Preparation
Rehydrate sun dried tomatoes, reserve water.
Slice chicken along grain. Halve, slice to large bite size pieces. Sprinkle with kosher salt, pepper and pepper flakes. Set aside.
Slice all tomatoes. Set aside in bowl. Sprinkle with salt & pepper. Rinse and dry spinach, remove stems. Rinse & dry mushrooms, remove stems. Thick slice mushrooms.
Heat large skillet, add olive oil. Sauté garlic and onion until onion is transparent. Add pine nuts. Take care not to brown garlic. Add chicken. Add 2 tbsp. of balsamic vinegar. Add mushrooms.
Use tomato water; add water as necessary, start pasta. Cook al dente.
When chicken loses its pinkness add sun dried tomatoes, wait a little while. Add remaining tomatoes. Add remaining balsamic vinegar (add more to taste).
Drain pasta. Add spinach to pasta in colander, toss. Put in serving bowl, stir to wilt spinach.
Grate parmesan over chicken/tomato mixture. Consistency should be sticky-cheesy. Add to pasta & spinach mixture. Stir. Grate more parmesan over top.
Serve immediately with garlic bread, salad and a strong red.
