Monday, February 22, 2010

Spinach Chicken Pasta

This is a great recipe if you're into leftovers and quick healthy meals. I made it up while I was pregnant and needed things to pull out of the fridge quickly in the middle of the night, or the next day for work. It won't break the bank or your diet. You can add as much or as little of any of the ingredients as you like, depending on your tastes, or how much you want to make. It's great for summer picnics or a fresh, warm, at home meal.

1 tomato
1 can garbanzo beans or chick peas
1 package of thinly sliced boneless, skinless chicken breasts
1 package or bunch fresh spinach
8-12 ounces of bowtie pasta
1 package (8 ounces)  feta cheese (I get flavored feta with basil and tomato)
Salt and Pepper to taste
Olive oil

Boil the bowtie pasta, drain and set aside. Season chicken with seasoned salt and pepper. While pasta is boiling, pan fry or grill (we use the Foreman grill) the chicken. Cut the chicken into strips. In large pot, stir chicken and pasta together. Add fresh spinach, beans and tomato and mix trogether over medium low heat until spinach is wilted. Remove from heat. Immediately add salt and pepper, basil, 2-3 tablespoons of olive oil, and feta cheese (as much as you like).

That's it! Enjoy!


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