Mini Fusilla with Creamy Spinach and Chicken

1 box Mini Fusilli pasta
2 tbsp Olive Oil
1 Onion, Diced
1 pound Chicken, cubed
Salt to taste
Freshly Ground Pepper to taste
6 oz Baby Spinach
1 cup Heavy Whipping Cream
1/2 cup Parmesan Cheese, Grated

Bring a large pot of water to a boil.  Heat oil in a medium skillet over medium heat. Add onion and sauté for 3 minutes. Increase heat to medium-high.  Add chicken; season with salt and pepper. Cook chicken for an additional 3 minutes.  Add spinach and cream; reduce heat and simmer mixture for 5 minutes.

Meanwhile, cook pasta according to the package directions. Drain and toss with the sauce.  Stir in grated Parmesan cheese before serving.

** I sauted fresh garlic with the onion and used canned chicken.

Mini Farfalle with Tomatoes and Corn

1 box Mini Farfalle
2 pounds plum tomatoes (may substitute 1 can 28 ounces diced tomatoes)
2 tablespoons extra virgin olive oil
1 tablespoon onion, chopped
1 can (15.5. ounces) corn, drained
1 cup Parmesan cheese, grated

PLACE the fresh tomatoes in boiling water for 30-60 seconds to blanch; peel the skin, remove the seeds and chop.

SAUTE the onion in olive oil in a medium skillet over medium heat for 5 minutes.

COOK pasta acording to package directions.

ADD tomatoes to skillet and simmer for 3 minutes; season with salt and pepper.

ADD corn and simmer for 2 addtional minutes.

DRAIN pasta and toss with the sauce.

STIR in grated cheese and fresh basil before serving .

***I found this recipe on the box of Barilla’s Piccolini MINI Farfalle.