From the kitchen of Stephanie Knewasser
In a large pan:
4 Tbsp butter
1-2 small cloves garlic, chopped
Sauté the garlic.
Add:
2 c half -n- half
When warm add:
4 oz cream cheese
When incorporated, add:
1 c Parmesan or Romano
When thickened, add:
1 c basil pesto
In a large pot, cook:
1 lb pasta
In a different pan:
a drizzle of olive oil
fresh spinach, coarsely chopped
Sauté until spinach is wilted.
Set aside.
On a cookie sheet:
cherry or grape tomatoes, halved
drizzle of olive oil
season with salt
Roast in oven @ 400, until charred.
In a large bowl toss:
spinach, tomatoes & pasta
Top with:
shredded parmesan
slices of grilled chicken
NOTES
- I had to have this recipe after having it at my friend Ben’s house. So good!
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