Upon freezer inspection I found a package of boneless and skinless chicken breast. That was a good start. But what else? Next I found a half pound of chorizo sausage. Hmm. Chicken...chorizo and...pasta! Right under the chorizo was a bag of frozen spinach, and there it was... dinner!
1 TB Olive Oil
1-1/4 lb Boneless/Skinless Chicken Breast, cut into 1-inch cubes
1 Medium Onion, chopped
1/2 lb Portuguese Chorizo, cut into 1/2-inch pieces (you could also substitute a Mexican or Spanish variety)
1/2 cup White Wine
1 tsp Dried Thyme
1 cup Half and Half
1 1/2 cups Milk
1 cup Shredded Parmesan Cheese
1 1/2 cups Cooked Chopped Spinach
13.25 oz box Regular or Whole Wheat Penne Rigate
Boil the pasta according to package directions, cooking until al dente. This can be done while the other ingredients are cooking, that way the pasta does not sit too long.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and the onion and brown 5 minutes, stirring often.
Add the chopped chorizo to the pan with the chicken, reduce heat to medium and cook about 5 minutes longer, until the chicken is cooked thru.
Add the wine and thyme to the skillet and stir well. When the wine has reduced down, add the spinach, half and half and milk to the pan, stirring to combine. Next add the Parmesan cheese and stir. If the sauce is a little thin, add another 1/4 cup of Parmesan cheese and stir.
When the sauce is warm and the cheese has melted, drain the pasta and add it to the skillet with the chicken mixture. Stir to combine and evenly coat all of the pasta. Serve with additional Parmesan cheese and a glass of chardonnay. Makes about 6 - 8 servings. Enjoy!