Join “Jayni’s Kitchen” this week for “Heart Healthy Cooking.”

Denise DeTommaso, a registered dietitian at Lawrence Memorial Hospital, will join host Jayni Carey. They will prepare the following recipe provided by DeTommaso.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Pasta al la Familia

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cooking spray
2 skinless, boneless chicken breast halves
1/3 cup extra-virgin olive oil
4 to 6 garlic cloves, finely chopped
2 cups chicken broth (or, 1 cup chicken broth and 1 cup dry white wine)
1/3 pound fresh, small spinach leaves, stemmed, or 1/3 to 1/2-pound fresh broccoli crowns
8 to 10 sun-dried tomatoes, halved (see note)
8 to 10 black olives, pitted and thinly sliced (optional)
salt and pepper to taste
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
8 to 12-ounces bow tie pasta, cooked
Parmesan cheese, grated

Spray a large nonstick skillet with cooking spray. Place the chicken breasts in the skillet and cook over medium heat for 3 to 5 minutes each side, or until cooked through. Remove the chicken from the skillet and cool. Cut the chicken into 1/2- to 1-inch cubes.

Heat 1/3 cup olive oil in the skillet over medium heat. Saute the chopped garlic until soft, but not browned. Add the cubed chicken and chicken broth. When the liquid begins to simmer, add the spinach or broccoli and continue simmering just until cooked, about 2 minutes. Add the sun-dried tomatoes and olives and simmer for 1 minute more. Stir in the basil and oregano. Add salt and pepper, to taste.

In a large bowl, toss the chicken and vegetable mixture with the pasta. To serve, top each serving with a sprinkle of Parmesan cheese. Serves 4 to 6.

Note: To rehydrate sun-dried tomatoes, place them in a bowl and pour boiling water over to cover. Let stand for about 20 minutes; drain, blot with paper towels, and slice in half. If sun-dried tomatoes are packed in oil, drain well.