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Rosemary Chix w/Penne & Spin. Salad-Core




Source of Recipe


WW Community


List of Ingredients




Chicken:
1 lb chicken breast cutlets or tenders
2T balsamac vinegar
2T EVOO
3 stems rosemary, stems stripped and chopped
4 cloves garlic, cracked away from skin with flat of knife
salt & pepper

Pasta: (recipe calls for ravioli, I used WW penne)
2c WW pasta
1-2T Butter (WPA) or omit
2T balsamic vinegar
sprinkle ff or soy Parmigiano-RomanoSalt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls

Spinach Salad: (recipe calls for pancetta, which is awesome, but I used Canadian bacon)
2 slices Canadian Bacon, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
1 teaspoon splenda
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Recipe



Coat chicken in balsamic vinegar. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Bring a large pot of water to a boil for pasta. Boil until al dente.

Heat a medium nonstick skillet over medium high heat. Add EVOO, chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.


Remove chicken from the skillet and transfer to a warm platter. In a skillet over medium high heat and add the Canadian Bacon. Brown the bacon bits, about 5 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add shallots to the pan and let the shallots saute 2 minutes.

In separate skillet, add butter (and let it brown) and cooked pasta to the pan and turn in butter to heat through. Add balsamic vinegar to the pasta and cook a minute or 2 longer to reduce the vinegar and glaze the pasta. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

To the sauteed shallots for the spinach salad, add splenda and cook with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp bacon to the salad.

Serve chicken along side pasta and spinach salad, all on the same dinner plate.