By Dane Feldman
Photos by Dane Feldman.
A pretty intense heat wave appears to be in full swing here in the New York area, with temperatures expected to remain in the 90s for the next several days. When it gets that kind of steamy outside, I prefer to do the majority of my summer cooking indoors. This dish has all of the notes and flair of summer in Italy without having to spend too many moments outdoors in the sweltering weather.
Fresh lemon, spinach, and rosemary meet in this pasta and grilled chicken dish alongside garlic, wine, and sauteed onion.
What you’ll need:
2 cups penne
2 chicken breasts
2 tsp Florida seasoned pepper
1 tsp cumin
1 1/2 tsp garlic, chopped
3 springs rosemary, torn
1 cup spinach
1/4 white onion, chopped
1/4 cup dry white wine
Pecorino Romano cheese
Place the chicken in a dish and coat it with the cumin, half of the Florida seasoned pepper, and a half teaspoon of garlic. Top with the rosemary and grill the chicken.
While the chicken is grilling, cook the penne.
Let the chicken cool before cubing it.
Saute the onion and remaining garlic in olive oil. Add the chicken and wine.
Add the pasta and Florida seasoned pepper.
Squeeze the juice from the lemon into the pan and drop the lemon in.
Stir to combine, turn off the heat, and add the spinach. Once the spinach begins to wilt, remove the lemon and serve the pasta in bowls. Top with black pepper, cheese, and olives to taste.