Wednesday, June 30, 2010

Spinach, garlic and chicken pasta

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I went through a really weird stage about 6 months ago where I went through a pasta kick. That only lasted about a week, and then I realized none of my pants fit. While I was in carb-heaven, I did some experimenting with some of my favorite ingredients, and this was, by far, a huge success. Don't believe me? You can have my old pants.

Ingredients:
  • 2 boneless chicken breasts
  • 1 box of pasta (whichever kind you prefer, but not spaghetti noodles)
  • About 1 cup spinach (I cheat and buy the frozen kind)
  • 1 or 2 cans of drained chickpeas...the love of my life.
  • 4 cloves of garlic
  • 1 bag of fresh Parmesan cheese
  • Olive oil...just plan on having a lot handy
  • A few shakes of crushed peppers (the kind you put on pizza)
Directions:
  • Let's start by cooking the chicken. Mince 2 cloves of garlic and saute in a few table spoons of olive oil.
  • After the garlic is ready, cut the 2 breasts into cubes and add to the delicious garlic/olive oil mixture over a medium/high heat. Stir all the goodness around until it's thoroughly cooked.
  • While this is going on, it would be a good idea to cook the noodles (according the instructions on the package). Once those are done, drain and add the cooked chicken to your pot o' noodles.
  • I don't know how you get your spinach, but like I said, I get mine frozen. That means that all I have to do to "cook" it is microwave it until it's thawed out. Then I drain all the water and do my best to get it as dry as possible. Add the spinach to the noodles and chicken.
  • Mince the other 5 cloves of garlic and add that, along with a few shakes of crushed peppers, 3/4 bag of cheese, the chick peas and a LOT of olive oil. Don't go crazy or anything-you don't want the noodles to swim, but remember, this doesn't have a sauce. The olive oil, garlic and peppers are carrying the flavor load.
  • Go ahead and let the ingredients get to know each other under a medium heat, stirring frequently. Some people add Alfredo sauce to this instead of all the olive oil. Those people clearly won the genetic lottery. I, on the other hand, have to stick with something a little more forgiving.
  • Once it's warm, go ahead and serve it with some of the leftover cheese sprinkled on top. For some added freshness, add a little thyme or Italian seasoning.

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