Farfalle with Chicken, Capers, Sundried Tomatoes and Spinach


Sometimes your family’s individual favorite foods can be your inspiration. Here is how I came up with a new recipe using my husband’s love of capers, sundried tomatoes and bitter greens in his pasta. These ingredients became the start of this new twist where Farfalle pasta gets tossed with grilled chicken, capers, sundried tomatoes, fresh spinach and arugula in a light creamy white wine sauce; it is pure decadence!

I used a small package of chicken cutlets and cut them into 2 inch strips. I sautéed them with some garlic and red pepper until fully cooked.  I than added in some capers and sundried tomatoes; I let it simmer with some white wine until all flavors are infused into the chicken nicely.  I added in some vegetable broth and finished it with some half-and-half cream to complete the sauce. 

Once I drained the cooked farfalle, it gets tossed with the sauce along with some handfuls of fresh spinach and arugula as the final step.  Super easy!

I must say, it turned out better than I expected!  It was so delicious, there were no left-overs!

This turned out to be a win-win dish; containing carbs, protein and healthy greens, along with the ease of putting it together for me (about 20 minutes), and the rave reviews awarded it by my family! 

Use this recipe to spur you on to be creative!  You can make your own family favorite dish and “name” it after the member whose personal favorite food you centered the recipe around.  This new dish is called “Pasta a la Joe” now in our house.

Hope you enjoy this one!  Have a great day!

Farfalle with Chicken, Capers, Sundried Tomatoes and Spinach

  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. butter
  • 1/8 tsp. crushed red pepper flakes
  • 4 garlic cloves- sliced
  • 3 thin, skinless chicken cutlets- cut into 2-inch strips
  • 1/2 tsp. salt
  • fresh cracked pepper to taste
  • 1 Tbsp. capers
  • 5 to 6 sundried tomatoes in oil – chopped
  • 1/2 cup white wine
  • 1/3 cup vegetable broth
  • 1/3 cup heavy cream, or half-and-half light cream
  • 1 pound Farfalle (bow-ties) pasta
  • 1 package of mix fresh baby spinach and baby arugula

In a large skillet, on medium heat, heat olive oil, butter, red pepper flakes, and garlic.
Sauté garlic for about 2 minutes.  Add chicken, salt and pepper, and sauté until chicken is fully cooked, about 4 to 5 minutes.  Add capers, sundried tomatoes, and white wine.

Simmer on low heat for 2 minutes.  Add in vegetable broth and cover with a lid.
Continue to simmer until the broth is heated thru.  Stir in the cream and simmer until cream slightly thickens.  Turn off heat.

In the meantime, bring a large pot of water to boil.  Add 1 tsp. salt into the water.
Add farfalle (bow-ties) pasta and cook pasta until ” al-dente,” about 6 minutes.
Reserve 1/4 cup of boiling water and set aside.

Drain pasta.  Bring pasta back into the pot.  Pour the chicken cream sauce into the pasta.  Add 2 to 3 handfuls of fresh baby spinach and arugula.  Pour the reserved water and turn the heat back on low.  Toss and mix pasta until everything is well combined for 1 minute.  Remove from heat.  Serve into individual bowls.

Serves 4 to 6

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