Serves 4-6
2 cups dried spinach rotini
¼ cup extra-virgin olive oil
3 cloves garlic, peeled and thinly sliced
4 skinless, boneless chicken thighs, sliced thinly
Salt and freshly cracked pepper
2 cups trimmed and blanched green beans
1 cup fresh basil leaves
1 cup chicken stock
Freshly grated Parmesan
Cook the pasta to al dente in a large pot of salted boiling water. Drain and set aside. Meanwhile, add olive oil to a large sauté pan over medium heat. Add garlic and sauté for 1 minute, and then add the sliced chicken. Season chicken with salt and pepper and cook until just done. Add the chicken stock and blanched green beans to the pan. Heat all ingredients and add the pasta and fresh basil leaves. Garnish with Parmesan and serve immediately.
