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COTTAGE LIFE RECIPE CONTEST WINNER, 2003

SECOND PRIZE:

Pasta with Shrimp, Sun-Dried Tomatoes, and Feta Cheese // Sue Hepburn 

Ingredients

1 jar sun-dried tomatoes in oil (8-10 oz/250-275 ml)
1 bag fresh spinach, coarsely chopped (10 oz/284 g) 
1 tbsp garlic, minced (15 ml)
1 jar marinated artichoke hearts, drained and chopped (optional) (170 ml) 
1 cup chicken broth (250 ml)
1 lb cooked shrimp (500 g)
1 lb penne pasta, cooked and drained (500 g)
8 oz feta cheese, crumbled (250 g)
Instructions:

1. Drain tomatoes, reserving 1?4 cup (60 ml) oil. Slice and set aside.
2. Heat reserved oil in large saucepan. Add spinach, garlic, and artichoke hearts. Sauté just until spinach wilts, about 3 minutes.
3. Add sun-dried tomatoes and broth. Simmer 3 minutes longer. Add shrimp; heat through.
4.Serve spinach mixture over hot cooked pasta. Sprinkle with feta cheese. Serves 4-6.

Cottage Tips:
  1. Replace shrimp with slices of grilled boneless chicken breasts.