I like flexible recipes.
They are crucial to today’s style of cooking – at least for me.
I do my shopping online every 2 weeks. I don’t know what will be available until I log in and I don’t know what might be substituted.
Instead of my usual, careful menu planning before I shop it’s turned into a bit of an adventure after the food is picked up and unpacked.
This pasta dish, for example…. I used chicken breasts but it could have turkey or pork or sausage. Cheddar could replace the feta and green olives or no olives for the dry-cured Greek olives. The pepper could be any color and the spinach could be fresh instead of frozen – or peas or corn…..
You get the idea.
Currently I’m using a lot of frozen spinach and peas as the both are always available, frozen, in big bags.
This is made with what I had in the kitchen on that day.
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Chicken and Spinach Pasta
I used small shell-shaped pasta in this. Use whatever bite-size pasta you have on hand.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta
- 2 chicken breasts, boneless, skinless, cut into bite-size pieces
- 1/2 red pepper, sliced, slices cut in half
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tbs paprika
- 1 tbs olive oil
- 1 3/4 cups (15oz, 450gr) peeled, chopped tomatoes
- 1/2 (4oz, 120ml) cup white wine
- 8oz (250gr) frozen spinach
- 2 tsp dried basil
- 2 tsp dried parsley
- 5oz (150gr) feta, cubed
- 1/2 cup (10 – 12 olives) dry-cured, pitted Greek olives. cut in half
- 1oz (30gr) grated Parmesan
- 1 1/4 cups (4oz, 120gr) pasta, bite-size
- Cook the pasta according to package directions.
- Heat oil in a large skillet.
- Add paprika and sauté briefly, then add onion, pepper and garlic. Sauté for 5 minutes.
- Add chicken and sauté until cooked through, 6 – 8 minutes.
- Add wine, herbs, tomatoes and spinach. Cook, uncovered, until spinach is thawed and sauce has reduced and thickened, about 10 minutes
- Add olives, feta and cooked, drained pasta.
- Toss to combine.
- Sprinkle with Parmesan and serve.
I use small chicken breasts, about 12oz (360gr) total weight.
- Serving Size: 1/2 recipe
- Calories: 940
- Sugar: 19.7 g
- Sodium: 1585.4 mg
- Fat: 34.8 g
- Saturated Fat: 15.7 g
- Trans Fat: 0 g
- Carbohydrates: 80.3 g
- Fiber: 12.3 g
- Protein: 70 g
- Cholesterol: 197.4 mg
Keywords: chicken, spinach, pasta, feta
I have 16 tomato plants, that I started from seed, almost ready to go into the ground.
I have 4 summer squash plants, 1 spaghetti squash, 3 big blue pumpkin plants (Crown Prince), and 4 delicata in the ground with 4 butternut squash and 4 acorn squash going in tomorrow – all started from seed.
I’m seriously thinking about getting another freezer…. Not replacing the one we have but getting a second one.
I normally have our current freezer packed within an inch by the beginning of October. That presented a problem last fall when we got a wonderful whole lamb…. no room.
And it’s always a tight squeeze at Christmas when I need room for the holiday baking.
As it is, I usually throw away all of the last few weeks of tomatoes and summer squash. There is just no room.
If there is a possibility of another lock-down over the winter months I want to be better prepared. I certainly don’t want to be thinking about all the food relegated to the compost pile.
I may buy a bit of bread flour – just in case.
I still will not stockpile toilet paper.