Making "Medley"

Before starting, you must first wash your hands.

Take the pieces of chicken and cut off any noticeable pieces of fat.

Slice the chicken into strips.

Cut the chicken into bite size pieces.  

WASH YOUR HANDS BEFORE STARTING THE NEXT STEPS.

Add water to a large pot at least 3/4 full.  Put the pot with a lid on the stove.  Put the dial on the highest setting.  It usually takes about 15 minutes to boil.

In the meantime, peel 3 cloves of garlic.

Add olive oil to the pan.  About 1/4 cup.

Mince garlic, which means chop it finely.  Add red pepper flakes.  Sprinkle to desired quantity.  If you don't like it spicy, don't sprinkle too many. Start cooking the garlic for about a minute.  Stir constantly, so the garlic doesn't burn.

Add the chicken to the pan.  Stir to mix the chicken, garlic, and red pepper flakes.

Put a lid over the pot so it steams in its own juices.  Stirring frequently until the chicken turns white.  Approximately 10-15 minutes.

 

Place the spinach in a colander and wash in the sink.  Spinach tends to have quite a bit of sand on its leaves, so clean thoroughly.

When the water begins to boil, add a palm full of salt to the water.

Add the bow tie pasta to the boiling water.  Stir constantly to prevent sticking.

Set the timer for 15 minutes.  After the timer rings, check for doneness.  

Add the spinach to the chicken.  Spinach will wilt from the heat.  You may want to take a few spoons of the boiling salted water and add it to the chicken/spinach mixture.  Put a lid on during this process.  Stir frequently.

When the pasta is done, pour into a colander and shake to remove excess water.

Add pasta to the chicken/spinach mixture and thoroughly stir ingredients.

Add some locatelli or parmesan cheese and serve.