For the dragon dish, shred the chicken breast and cut the spinach into strips. Sauté the onions in oil. Once they have acquired a golden brown color, add the chicken and spinach.
Wash and quarter the tomatoes and add them to the other ingredients, removing their seeds. Cook everything for about 2 more minutes. Season to taste with salt and pepper.
Cook the Barilla Mini Fusilli in plenty of salted water “al dente”, drain and then toss briefly in the sauce. Before serving, garnish the dragon plate with chopped parsley.
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