Diva Restaurant in Soho recently closed it’s doors, but in it’s hey- day this was a much requested specialty . The marinade imbues the chicken with a rich, tangy flavor and would be delicious just on it’s own. But combined with pasta, sun-dried tomatoes and spinach, it’s close to a complete meal. Be sure to briskly stir the little ears of pasta to separate them as they cook. My husband and chief recipe tester (for better or worse) wanted to make sure his vote was counted as positively thumbs up!
4 Tbs. olive oil
1 Tbs. Worcestershire sauce
1 Tbs. balsamic vinegar
1/4 tsp. dried crushed red pepper
1 tsp. chopped fresh rosemary
1 tsp. plus 1 1/2 Tbs. chopped garlic
6 boneless, skinless chicken breast halves (4 if large)
1 small shallot, finely chopped
1 cup thinly sliced drained oil-packed sun-dried tomatoes
2 cups chopped fresh spinach (about 4 1/2 ounces)
1 pound orecchiette (little ear shaped pasta) or other small pasta shells
1 cup chicken stock or canned low-salt broth
1/2 cup freshly grated Parmesan cheese
Combine 1 Tbs. oil, Worcestershire sauce, vinegar, crushed red pepper and 1 teaspoon garlic in a large bowl. Add the chicken and turn to coat. Cover; chill at least one hour and up to 5 hours.
Heat 1 Tbs. oil in a large skillet over medium-high heat. Remove chicken from marinade; discard marinade. Saute chicken until cooked through, about 3 minutes per side. Cool slightly. Cut into 1/2 inch thick strips. Set aside.
Heat remaining 2 Tbs. oil in same skillet over medium-high heat. Add shallot and remaining 1 1/2 Tbs. garlic and saute until golden, about 3 minutes. Stir in sun-dried tomatoes and saute until shallots are tender, about 2 minutes. Add spinach and stir until wilted, about 3 minutes.
Meanwhile cook the pasta in a large pot of boiling, salted water until tender but still firm to the bite. Drain pasta and return to the pot.
Add the spinach mixture and chicken to the pasta; toss to coat. Add stock. Stir over medium heat until stock is slightly absorbed, about 5 minutes. Stir in 1/4 cup Parmesan. Transfer to a serving bowl. Season with salt and pepper. Sprinkle with remaining 1/4 cup Parmesan and serve. Serves 4
{ 2 comments… read them below or add one }
When do you add the rosemary?
Good question! Re-reading the recipe I would think it goes into the marinade. It’s been so long since I’ve made this I truly don’t remember!