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About the Dish

  • Farfalle Pasta

    Farfalle Pasta

  • Chicken Breast

    Chicken Breast

  • Roasted Red Peppers

    Roasted Red Peppers

  • Garlic


  • White Cooking Wine

    White Cooking Wine

  • Spinach


  • Goat Cheese

    Goat Cheese

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube


Fill a saucepan half-full with about 6 cups water and 1 teaspoon kosher salt. Place over high heat. This is your pasta cooking water.
MISE EN PLACE • Thinly slice red pepper. • Peel and mince garlic. • Remove any tough stems from spinach, and roughly chop leaves. • Cut each chicken breast into 5 strips.
• When water boils, stir in pasta. Cook, stirring occasionally, until tender but not mushy, 7-8 minutes. • Reserve 1 cup pasta cooking water. • Drain pasta.
• Season chicken with a total 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Place a large skillet over high heat, and add 1 tablespoon olive oil. When oil is hot, add chicken. Cook 2 minutes without disturbing. Flip chicken, and cook 1 minute more. Transfer chicken to a plate.
Return skillet to high heat. Add 1 tablespoon olive oil. When oil is hot, add red pepper and garlic. Cook, stirring, 1 minute more.
• Remove pan from heat. Add wine. Return to a medium heat and cook wine is almost evaporated. • Add 3/4 cup reserved pasta water and bouillon cube.
• When sauce simmers, add chicken. Cook 2 minutes. • Remove pan from heat, and stir in pasta, spinach and goat cheese.
• Taste and adjust seasoning as desired with kosher salt and pepper. If sauce is too thick, stir in more pasta cooking water. • Divide pasta between 2 plates, and enjoy!