Chicken Florentine Pasta

This is a yummy quick and easy recipe. It's perfect when you have no time to cook but have a hungry man in the house. Today I have an economics test to look forward to and we had to sneak in a run into our crazy schedule. Reduce food making time. That's what I said. It's all about the opportunity cost!

Ingredients:

• 1 lb rigatoni, cooked and drained
• 2 chicken breasts, cut in small pieces
• 2 large tomatoes, seeded and drained
• 1/2 standard package of spinach
• 1 1/2 cup chicken broth
• 1/2 stick of butter
• 3 gloves garlic, minced
• black pepper
• salt
• basil
• oregano
• Parmesan

Melt butter in a large skillet, sprinkle with black pepper to your taste. Place chicken in the skillet and fry both sides on high until it's done inside and has a nice crisp. Remove the chicken from the skillet.

Reduce the heat. Add garlic and saute it for a few minutes taking care not to burn it. Add chicken broth. Let the chicken broth boil for about 7-10 minutes until part of it evaporates. Do not let all of the broth evaporate though: it will be the sauce for your pasta and will make it taste delicious. Add salt, basil, and oregano to the broth.

Reduce the heat to low. Add spinach and let it wilt. Then add tomatoes and stir everything for just a few minutes. Add cooked pasta and toss to combine. Turn off the stove- you're done! Serve with Parmesan!

This recipe is inspired by the one I saw on Pioneer Woman's blog. Check it out here: http://thepioneerwoman.com/cooking/2012/04/chicken-florentine-pasta/