This pleasing side dish combines mini-farfalle with garden vegetables, olive oil and fresh basil - a fast and easy spring and summer selection.

Mini Fusilli with Creamy Spinach and Chicken

1 (16-ounce) box Barilla Piccolini Mini Fusilli

2 tablespoons extra virgin olive oil

1 tablespoon onion, finely chopped

4 boneless, skinless chicken breast halves, cubed

1 (6-ounce) bag baby spinach, cut in strips

1 cup heavy whipping cream

1/2 cup Parmesan cheese, freshly grated

Salt and black pepper to taste

1. In a medium skillet, sauté onion in olive oil over medium heat for 3 minutes.
2. Increase heat to medium-high, add chicken, season with salt and pepper.
3. After 3 minutes add spinach and cream, simmer 5 additional minutes.
4. Meanwhile, cook pasta according to package directions.
5. Drain pasta and toss with the sauce.
6. Stir in cheese before serving.

Serves 4 to 6.

Recipe and photograph provided courtesy of Barilla America.