What’s For Dinner? Wednesday: Chicken & Spinach Pasta

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Its summertime which means we’re spending more time outside and I’m looking for meals to take even less time in the kitchen.  This recipe is a new one we tried in the last month and even with kids under my feet “helping” and talking on the phone I was able to get this meal done in about 30 mins.  So if you have none of that going on this could easily be a 15min meal!  And the bonus is it’s a one skillet meal (plus a pot to cook the pasta), less clean up is always a plus.  If you would like to see past recipes posted you can find them at What’s For Dinner Wednesday.

Kitchen Tip:
When using a cutting board make sure that you do not cross contaminate raw meat with other foods.  When I have vegetables and raw meat in a recipe I make sure to chop all of my vegetables first and set them aside.  Then cut and trim the meat as the last thing on the cutting board.  You only have one knife and board to clean up.  Save time on cleanup!


Chicken & Spinach Pasta
1 lb Boneless Skinless Chicken Breast cut to bite size pieces
1 tsp Sea Salt
1/4 tsp Ground Black Pepper
3 T Olive Oil
1 small Onion chopped (or 1 tsp Onion Salt and omit Salt above)
2 Cloves Garlic, minced
1 C Red Pepper Chopped
1 C Chicken or Vegetable Broth
1/2 lb Spinach, rinsed and chopped (or 1/2 to 1 cup frozen spinach thawed and drained)
1 lb Pasta
1/4 C Freshly Grated Parmesan
2 T Fresh Parsley (or about 1/4 tsp dried)

Cook pasta per directions on box.  Season chicken with half of the salt and pepper.  Heat olive oil in large skillet over med-high heat.  Add chicken, onion, garlic and pepper.  Cook until chicken is almost cooked through, about 5-7 min.  Add broth, spinach and remaining salt and pepper.  Cook until spinach is wilted and chicken is cooked thoroughly.  Add pasta to skillet and mix well.  Add parmesan and parsley and enjoy!  A crusty italian or french bread goes great with this pasta dish too!

Freezer Tip:
With vegetables and fruit in season, now is the perfect time to stock up and freeze them while they’re at rock bottom price (or coming out of your garden).

For this recipe I had the red peppers already chopped and in the freezer.  Just a couple weeks ago I was able to pick them up for about $0.10 each.  I bought 6 and diced and chopped up 5 of them based off of the type of recipes I normally cook.  Then just tossed them in a freezer bag and laid flat in the freezer.  When I went to make this recipe I pulled them out and tossed them in still frozen.

Adapted from recipe at Food.com