chicken spinach pasta
while away from the blog, i discovered another site (huge time consumer) called pinterest. don’t get me wrong, i LOVE pinterest and all of the ideas that it gives me, but it is very addictive. i’m getting better with it, but for a while, it was pin pin pin pin pin pin pin pin. fellow pinners, you can relate. 🙂 if you’re reading this blog and are a fellow pinner, you can follow my pins here: http://pinterest.com/jshoe84/pins/.
any hootenanny, this recipe was inspired by a pin from pinterest. it’s very rich, but has lots of flavors going on. the original recipe called for marscapone cheese, but i had a coupon for philadelphia italian cheese and herb cooking creme. it was very good in this recipe. next time, i may stick with the plain ol original flavor, and let the flavors from the ingredients really come through. also, make half as much and serve it with a light salad or veggie dish. it’s still very flavorful and i highly recommend it!
source: italianfoodforever.com
- zest and juice of 1 lemon
- 1 pkg philadelphia cooking creme, original flavor
- pepper, to taste
- 1 lb. boneless, skinless chicken tenderloins
- 1 1/2 tbsp evoo
- 2 cloves of garlic, peeled and minced
- salt and pepper, to taste
- 1/3 c chopped sun-dried tomatoes
- 1 9 oz. bag baby spinach
- 1/2 package pasta (i used rigatoni, but you can use shells or whatever you’ve got around)
- grated parmesan cheese, to top
- in a medium bowl, combine the zest, lemon juice, cooking creme and pepper. whisk to combine.
- bring a large pot of water to boil. while waiting, heat the oil in a large skillet and cook the chicken until it is cooked through. add garlic and cook another minute or two. season with salt and pepper.
- cook the pasta, draining 1-2 minutes before the directions allow. reserve 1/2 c of the pasta water.
- add the chicken, creme mixture, sun dried tomatoes and spinach. add 1/4 c of the water and toss ingredients together until the spinach has wilted and everything is hot. add additional water, if needed.
- serve immediately and top with grated parmesan.