Thursday, October 31, 2013

Speedy Chicken & Spinach Pasta

I whipped this up in about five minutes today for lunch, using leftovers I found in the fridge - half a Roma tomato, part of a bunch of spinach, some diced onion leftover from another recipe, leftover noodles from the other night and some rotisserie chicken.  It will take longer if you need to cook your noodles and/or chicken, but it will still be super fast, and really, really tasty. As always, I am guesstimating with my quantities, since I sort of scooped, sprinkled and tossed here.  Enjoy!

Speedy Chicken & Spinach Pasta 
  • 1 pkg. penne pasta, cooked and drained (whole wheat, quinoa, whatever you like - I used a high fiber one we had in the cupboard)
  • 2 c. (ish) rotisserie chicken, torn/cut into pieces (more if you have a hungry teenager)
  • 1/2 a small to medium onion, diced (I like onion in everything, so I tend to go heavier)
  • 2 good-sized cloves garlic, minced
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 c. chicken stock
  • 2 Roma tomatoes, seeded & diced
  • 1 bunch (or bag) spinach leaves
  • 1/2 c. feta cheese, crumbled (mine was in a brine solution, so it was softer and melted nicely.  If you use that, watch the salt when seasoning your dish!)
  • salt & pepper to taste
Heat a little bit of olive oil in a big non-stick skillet, then add diced onion and garlic, cook about 1 minute, or until fragrant.  Add red pepper, cook about 30 seconds or so, then add pasta, chicken and stock.  Add in tomatoes and spinach, and cook until spinach is wilted and everything is heated through.  Stir in feta cheese.  Season to taste. That's it!