Page
22
of
2
6
Spinach and Sun-Dried Tomato
1 Cup Vegetable Stock
½ Cup Sun-Dried
Tomatoes
2 Tbsp. Pine Nuts
1 Tbsp. Olive Oil
¼ Tsp. Crushed Red
Pepper Flakes
1 Clove Garlic, Crushed
1 Bunch Fresh Spinach,
washed thoroughly and
torn into pieces
¼ Cup Grated
Parmesan Cheese
In a small saucepan, bring the stock to boil. Remove
from heat.
Place the sun-dried tomatoes in the stock 15 minutes,
or until softened. Drain, reserving stock, and coarsely
chop tomatoes.
Place the pine nuts in a frying pan over medium heat.
Cook and stir until lightly toasted.
Heat the olive oil and red pepper flakes in a frying pan
over medium heat, and sauté the garlic 1 minute, until
tender.
Mix in the spinach, and cook until almost wilted. Pour
in the reserved stock, and stir in the chopped sun-
dried tomatoes. Continue cooking 2 minutes, or until
heated through.
In a large bowl, toss the cooked pasta with the
spinach and tomato mixture and pine nuts.
Serve over fresh pasta with Parmesan cheese
Chicken Pesto with Pasta and Spinach
1 Tbsp. Olive Oil
500g Skinless, Boneless
Chicken Breast Halves
1 Large Onion, Chopped
1 ½ Cups Chicken
Stock
250g Jar Pesto Sauce
200g Package Fresh
Baby Spinach
¼ Cup Shredded
Parmesan Cheese
Heat the oil in a frying pan over medium-high heat.
Add the chicken and cook for 10 minutes or until well
browned on both sides.
Remove the chicken from the frying pan. Reduce the
heat to medium.
Add the onion and cook for 3 minutes or until tender,
stirring occasionally. Stir in the stock and pesto
sauce.
Add the spinach. Cover and cook for 5 minutes or
until the spinach is wilted. Return the chicken to the
frying pan. Cover and cook for 5 minutes or until the
chicken is cooked through.
Serve over fresh pasta with Parmesan cheese.
