Spring Pasta Recipe

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~1lb chicken cutlets

Montreal Steak Seasoning

Olive Oil

4 strips thick cut bacon (diced)

2 leeks (diced)

4 cloves garlic (sliced)

1/4 cup white wine

1/2 cup chicken stock

1/4 cup butter

1 package pasta

2 cups chopped spinach

1 cup roasted red peppers (diced)

10oz frozen peas

1/4 cup shredded parmesan

salt & pepper


Marinate chicken in olive oil and a liberal amount of Montreal Steak Seasoning.  Season with salt and pepper as needed.  Marinate as long as possible.

Bring water to a boil for your pasta.

Heat 2 tbsp olive oil over medium-high heat in a medium saute pan.  Saute chicken until cooked through and golden brown.  Remove chicken from pan and allow to rest on a plate.

Cook your pasta.*^*

Add bacon to pan and cook until brown and foaming.  Add leeks and garlic.  Cook until leeks soften.  Add wine to the pan and deglaze.  Add chicken stock and butter.  Simmer to thicken and reduce by half.  Taste and adjust salt and pepper as needed.

Add cooked pasta and parmesan to the pan.  Stir to combine.  Toss in spinach, peas, and roasted red peppers. Add pasta water as needed.  The sauce will thicken as it is left over low heat.  You want the spinach to still be recognizable.

Remove from heat and serve.