{"id":263,"date":"2013-10-12T11:24:48","date_gmt":"2013-10-12T16:24:48","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=263"},"modified":"2013-10-12T11:24:48","modified_gmt":"2013-10-12T16:24:48","slug":"chicken-and-spinach-farfalle","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=263","title":{"rendered":"Chicken and Spinach Farfalle"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/IMG_20130509_172941.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-264\" alt=\"IMG_20130509_172941\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/IMG_20130509_172941-800x533.jpg\" width=\"800\" height=\"533\" srcset=\"https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/IMG_20130509_172941-800x533.jpg 800w, https:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/10\/IMG_20130509_172941-1536x1024.jpg 1536w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p><strong>This is one of my favorites.\u00a0 It&#8217;s flavorful and tastes gourmet.\u00a0 It&#8217;s from the book &#8220;The Best Simple Recipes&#8221; by America&#8217;s Test Kitchen!\u00a0 They cut back on the cream and brightened the flavors of the rich sauce with lemon.\u00a0 A+!<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>2 boneless, skinless chicken breasts (about 3\/4 lb.), cut crosswise into 1\/4&#8243; thick pieces.<\/strong><\/li>\n<li><strong>Salt and pepper<\/strong><\/li>\n<li><strong>2 tablespoons unsalted butter<\/strong><\/li>\n<li><strong>2 garlic cloves, minced (I used garlic powder here)<\/strong><\/li>\n<li><strong>1\/2 cup heavy cream (no substitutions)<\/strong><\/li>\n<li><strong>2 tsp. grated zest and 3 tablespoons juice from 1 lemon<\/strong><\/li>\n<li><strong>1 lb. farfalle pasta (Bowtie)<\/strong><\/li>\n<li><strong>1 6oz bag baby spinach<\/strong><\/li>\n<li><strong>1\/2 cup grated Parmesan cheese (use the one that comes in a brick, if you can)<\/strong><\/li>\n<li><strong>1\/3 cup pine nuts, toasted<\/strong><\/li>\n<\/ul>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Bring 4 qts. of water to a boil in a large pot.\u00a0 Meanwhile, pat chicken dry with paper towels and season with salt and pepper.\u00a0 <\/strong><\/li>\n<li><strong>Melt 1 T. butter in large skillet over medium-high heat.\u00a0 Cook half of chicken until no longer pink, about 3 minutes, transfer to plate.\u00a0 Repeat with remaining butter and chicken.\u00a0 <\/strong><\/li>\n<li><strong>Add garlic to empty skillet and cook until fragrant, about 30 seconds.\u00a0 Stir in cream, lemon zest and juice, simmer until sauce is slightly thickened, about 5 minutes.\u00a0 Remove from heat and cover.\u00a0 <\/strong><\/li>\n<li><strong>Meanwhile, add 1 T. salt and farfalle to boiling water and cook until al dente.\u00a0 Reserve 1\/2 cup cooking water, drain pasta, return to pot.\u00a0 Add sauce, spinach, Parmesan, pine nuts, and cooked chicken to pot and toss to combine, adding reserved pasta water as needed.\u00a0 Season with salt and pepper.\u00a0 Serve.\u00a0<\/strong><\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This is one of my favorites.\u00a0 It&#8217;s flavorful and tastes gourmet.\u00a0 It&#8217;s from the book &#8220;The Best Simple Recipes&#8221; by America&#8217;s Test Kitchen!\u00a0 They cut back on the cream and brightened the flavors of the rich sauce with lemon.\u00a0 A+! INGREDIENTS: 2 boneless, skinless chicken breasts (about 3\/4 lb.), cut crosswise into 1\/4&#8243; thick pieces. <a href=\"https:\/\/tiffanycooks.cyberphreak.com\/?p=263\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/263"}],"collection":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=263"}],"version-history":[{"count":1,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/263\/revisions"}],"predecessor-version":[{"id":265,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/263\/revisions\/265"}],"wp:attachment":[{"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}