Chicken Farfalle Pomodoro

I was pleasantly surprised at how tasty this dish was. I'm not sure why I doubted it, because all of the ingredients are things that I love... chicken, pasta, tomatoes, spinach... how can you go wrong? I was worried it would be a bit bland, but the flavor combination was great! I think the charred tomatoes tossed in olive oil really sealed the deal for me. It was a nice, light, summery meal (which paired quite perfectly with a glass of chardonnay). Reminded me of enjoying a cool summer evening on a back porch with a slight breeze in the air... 

The recipe came from one of my favorite Pampered Chef cookbooks. Make it Fresh, Make it Healthy has SO many great, easy recipes that are good for you! Most of us probably eat way too much processed food, fast food, etc. It is very refreshing to use fresh ingredients and know that this delicious food that you are eating is actually healthy for you! One thing I loved about this recipe (besides how yummy it was), was the fact that it filled me up and yet I didn't feel stuffed and about to explode. I finished my serving and felt satisfied. 


It was quite easy to make. It only took me 29 minutes from start to finish (including dealing with our fire alarm going off - I swear I didn't burn anything!!). I do not own a Grill Pan, so I cooked our chicken on our George Foreman grill. I kept a close eye on the tomatoes while they were being broiled. You don't want them to explode, but you do want them to get a little charred. They are in the oven for such a short period of time that it was no problem to just watch them during the second round of broiling in order to take them out at just the right time.


The recipe is pretty self-explanatory and easy to follow, not to mention delicious! I hope you try it at some point this summer!




Chicken Farfalle Pomodoro
Pampered Chef Make it Fresh, Make it Healthy
Published by The Pampered Chef, Ltd. in 2011.


Prep time: 15 mintues Total time:35 minutes Yield: 4 servings


6 oz uncooked multi-grain farfalle pasta (2 cups)
1 lb boneless, skinless chicken breasts
1/2 tsp plus 1/8 tsp salt, divided
1/2 tsp coarsely ground black pepper, divided
2 pints cherry tomatoes
1 tbsp olive oil
2 garlic cloves, pressed
1/2 cup chopped fresh basil leaves
1 tsp chopped fresh oregano leaves
3 cups fresh baby spinach leaves


1. Preheat broiler on HIGH. Cook pasta according to package directions, omitting salt and oil; drain and keep warm. Heat Grill Pan over medium heat 5 minutes. Lightly spray pan with olive oil using Kitchen Spritzer. Season chicken with 1/8 tsp of the salt and 1/4 tsp of the black pepper. Place chicken into pan and top with Grill Press. Cook 5 minutes on each side or until internal temperature reaches 165°F in thickest part of chicken and grill marks appear. Remove chicken from pan and dice with Chef's Knife.
2. Meanwhile, place tomatoes on Medium Sheet Pan; lightly spray with olive oil. Place pan 2-4 in. from heating element. Broil 2-3 minutes. Using Oven Mitt, carefully shake pan to turn tomatoes. Return pan to broiler; broil an additional 2-3 minutes or until tomatoes are slightly charred and just beginning to burst. Remove pan from oven to Stackable Cooling Rack.
3. In Stainless (6-qt./6-L) Mixing Bowl, combine tomatoes, oil, garlic pressed with Garlic Press, remaining 1/2 tsp salt and remaining 1/4 tsp black pepper; mash gently with Nylon Masher. Add pasta, chicken, basil and oregano; toss to coat. Add spinach; toss gently. Serve immediately.