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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
love your adaptations- and i agree, one-pot meals usually need more veggies!
beantownbaker — March 25th, 2013 @ 3:44 pm
Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…
Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂
beantownbaker — March 25th, 2013 @ 3:45 pm
Glad I’m not the only one!
I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.
This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!
beantownbaker — March 26th, 2013 @ 7:29 am
I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.
I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂
beantownbaker — March 26th, 2013 @ 8:16 pm
Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…
My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.
beantownbaker — March 26th, 2013 @ 8:16 pm
I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.
This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
I love that you topped this off with biscuits instead of the traditional flaky crust!
beantownbaker — March 28th, 2013 @ 6:53 am
Biscuits are always the right answer 😉