This article was written by Erin Walsh.
With the blistering cold and phenomenal snowfall, this week was a long one.
Getting to work every day required a near Herculean effort, so forgive me if this recipe falls a bit short.
I decided to improvise and based this pasta on one of my favorite recipes from one of my favorite places, Narcisi Winery, outside of my hometown of Pittsburgh. This recipe is easy to make and a tasty midweek treat. My only suggestion is to maybe add a bit of chicken broth for moistness. Enjoy and stay warm.
Pasta with Roasted Chicken, Feta, Spinach and Tomato(Source: Erin Walsh, loosely based on Pasta Vita, courtesy of Narcisi Winery)
½ package feta cheese
1 box farfalle or rotini pasta
1 plum tomato, chopped
Splash of white wine
½ package baby spinach
½ rotisserie chicken breast
1. Boil pasta.
2. Wash spinach and chop tomato, tear chicken breast until smaller pieces.
3. Drain pasta, stir all ingredients together in drained pasta. Add splash of white wine and then season with salt, pepper and garlic salt.