Last week, I found a yummy recipe that's been circulating the blogsphere -- first from Melanie at My Kitchen Cafe, then at Kara's Kitchen Creations, and most recently on Recipe Shoebox. Thus -- I needed to try it.
I ended up using chicken leftover from my crockpot chicken - it made the prep for this recipe really easy! My chicken was more shredded than cubed, which changed the appearance and texture of the dish, but it was still a hit at our place.
Spinach Chicken Pasta - Adapted {most recently} from Recipe Shoebox
2 T olive oil
4 garlic cloves, minced
8 oz. mushrooms, sliced
1 1/2 C diced chicken*
1/2 lb. whole wheat penne pasta
1 1/2 C fresh spinach
salt and pepper, to taste
2 tsp. basil (dried)
1 T lemon juice
3/4 C Parmesan cheese, shredded
Mix the olive oil and minced garlic in a microwavable bowl - warm for about 1 minute to blend flavors.
Meanwhile -- bring pasta to a boil and cook until pasta is done. Drain.
Add the olive oil mixture to a stir fry pan. Saute the mushrooms and chicken in the olive oil.
When chicken is cooked, add in the fresh spinach. Cover, and cook about 5 minutes until wilted.
Season with salt and pepper, to taste. Then, add in the cooked pasta.
Stir in the basil, Parmesan cheese and lemon juice.
Toss in the stirfry pan over very low heat.
Remove from the heat and serve immediately.
Enjoy a tasty and easy dinner!
Thanks, ladies, for such a great and tasty dinner!
