Autumn Pasta

1. 1

   Rehydrate sun dried tomatoes, reserve water.

2. 2

   Slice chicken along grain. Halve, slice to large bite size pieces. Sprinkle with kosher salt, pepper and pepper flakes. Set aside.

3. 3

   Slice all tomatoes. Set aside in bowl. Sprinkle with salt & pepper. Rinse and dry spinach, remove stems. Rinse & dry mushrooms, remove stems. Thick slice mushrooms.

4. 4

   Heat large skillet, add olive oil. Saute garlic and onion until onion is transparent. Add pine nuts. Take care not to brown garlic. Add chicken. Add 2 tbsp. of balsamic vinegar. Add mushrooms.

5. 5

   Use tomato water; add water as necessary, start pasta. Cook al dente.

6. 6

   When chicken loses its pinkness add sun dried tomatoes, wait a little while. Add remaining tomatoes. Add remaining balsamic vinegar (add more to taste).

7. 7

   Drain pasta. Add spinach to pasta in colander, toss. Put in serving bowl, stir to wilt spinach.

8. 8

   Grate parmesan over chicken/tomato mixture. Consistency should be sticky-cheesy. Add to pasta & spinach mixture. Stir. Grate more parmesan over top.

9. 9

   Serve immediately with garlic bread, salad and a strong red.

* Per serving · 4 servings · Values may vary.