Spinach Tomato Chicken Pasta

Wednesday, December 19, 2007

Spinach Tomato Chicken Pasta

I needed a meal that could be thrown together quickly, so I headed over to Google Reader to look at posted I had starred previously. I had all the ingredients to make this recipe so I gave it a shot.

I really liked how it turned out. It was very light and reminded me of summer. Hubby wasn’t crazy about it (probably because I left the cheese out)… But I really enjoyed eating it for lunches the next couple of days.

Spinach Tomato Chicken Pasta (from sweet-savory-southern)2 boneless skinless chicken breasts, cut into cubes
1/3 of a 16 oz box of fettuccine (most any pasta would work) – I used angel hair
1 1/2 cups baby spinach, washed
1 small tomato, cut into chunks
1/2 stick butter
2 cloves garlic, roughly chopped
extra virgin olive oil
Parmesan cheese – I left this out
salt and pepper

Begin boiling the water for the pasta. Add pasta to salted water and boil for about 8 min or until al dente. Drain the pasta and place in a bowl with spinach. (The heat from the pasta will wilt the spinach down a little.)

Meanwhile, heat a skillet over medium/high heat with a couple tablespoons of olive oil. Salt and pepper the chicken and add to the pan. Cook for about 10 min or until chicken is no longer pink. Remove the chicken from the skillet and add a couple more tablespoons of olive oil to the pan along with the butter.

When the butter is melted, add the chopped garlic. Saute for 2-3 min to cook the garlic. Pour garlic butter over the pasta and spinach and toss in the chicken and chopped tomato. Toss to combine all the ingredients. Add additional salt and pepper as needed. Top with a sprinkle of Parmesan cheese.

*a squirt of lemon juice right before serving would be good on this, too

Main Meal, Poultry

2 comments »

11 Responses to “Indian Spiced Chickpeas with Spinach”

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USA Kiwi (Kylee) — February 20, 2013 at 9:34 am

I love a good indian spiced dish – this looks great, and would be perfect to eat at lunchtime!
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2

Shannon — February 20, 2013 at 10:33 am
this sounds great- so quick and full of flavor, perfect for weekday lunches! hope things are going well in cinci!
- beantownbaker — February 24th, 2013 @ 10:25 am
  
  Thanks – things are starting to get settled here. We are closing on a house in a few weeks, so we’ll be moving again soon. Hope all is going well for you back in Boston!
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Nutmeg Nanny — February 21, 2013 at 9:37 am
I hope you are finding Ohio welcoming…even though it’s cold! These chickpeas seem like the perfect dish to help you feel warm and cozy.
- beantownbaker — February 24th, 2013 @ 10:26 am
  
  Thanks! We are finding Ohio welcoming. Everyone here is so nice (even if they can’t merge in to traffic to save their life…)
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Erica @ In and Around Town — February 21, 2013 at 9:50 am

Chick peas and spinach – always make for a delicious and hearty meal! Definitely a good choice.
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gerry — February 21, 2013 at 1:32 pm
Is there a substitute for garam masala?
- beantownbaker — February 24th, 2013 @ 10:28 am
  
  Garam Masala has a unique flavor, but it is made from a combination of other spices so I’m sure you could find a substitute on the internet somewhere…
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Julia — March 9, 2013 at 2:42 am
This is the perfect go-to recipe for a busy lifestyle…healthful, tasty and so easy to throw together! I hope things settle down for you and your hubs and your place begins feeling more warm and cozy! Meanwhile, you have a delicious satisfying recipe to comfort you!
- beantownbaker — March 9th, 2013 @ 3:01 pm
  
  So true!
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Rosie @ Blueberry Kitchen — March 10, 2013 at 11:28 am

Oh yum, this looks so warming and delicious!