One of my favorite things about making an easy skillet dinner is that it’s a great way to clean out the fridge.
This was not going to make it as a ‘one pan’ dinner as I needed to peel a couple of tomatoes. As long as I had boiling water I cooked the pasta, too.
Mon mari loves pizza.
He particularly loves the way I make pizza (fortunately).
I prefer to use tomatoes, sliced paper-thin, rather than a tomato sauce. Normally, that means I only make pizza when I have tomatoes from my garden.
I made an exception the other night and bought tomatoes.
We actually get pretty decent tomatoes here starting in April as there are so many local greenhouses growing them.
I bought too many and needed to use them. I also had leftover fresh spinach (I had bought a huge sack of it) and an avocado that needed eating.
Next time I’ll make this on purpose…..
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Chicken & Spinach Skillet
This is a ‘2 pan’ skillet dinner that is done in the time it takes to cook the pasta. It’s ‘almost’ a pasta salad. The avocado is should not be hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Pasta
- Method: Skillet
- 2 chicken breasts, boneless, skinless, cut into bite-size pieces
- 1 medium onion, chopped
- 12oz (360gr) fresh spinach, very roughly chopped
- 2 large tomatoes, peeled, chopped
- 1 tsp oregano
- 1 tbs Dijon-style mustard
- 1/4 cup (2oz, 60ml) chicken broth
- 1/4 cup (2oz, 60gr) Greek yogurt
- 2 tbs Balsamic vinegar
- 2oz (60gr) feta cheese, cut into chunks
- 1 avocado, cut into chunks
- 1 tbs olive oil
- 1 1/4 cups (4.2oz, 125gr) pasta, bite size
- Heat a large pot of water to boiling.
- Drop in the tomatoes and blanch for 30 seconds.
- Remove and put into cold water.
- Cook the pasta in the same water, according to package directions.
- When done, drain.
- Peel and chop tomatoes.
- In a large skillet heat oil.
- Add onion. chicken, tomato and sauté until chicken is cooked through, 7 – 10 minutes.
- Add mustard, broth, oregano, Balsamic and heat.
- Add drained pasta and spinach. Cook, stirring, until spinach starts to wilt.
- Remove from heat and add yogurt, feta and avocado.
- Stir gently and serve.
Tomatoes peel easily after being blanched in boiling water for 30 seconds.
- Serving Size: 1/2 recipe
- Calories: 817
- Sugar: 14.7 g
- Sodium: 817.7 mg
- Fat: 31.8 g
- Saturated Fat: 8.8 g
- Trans Fat: 0 g
- Carbohydrates: 72.5 g
- Fiber: 13.5 g
- Protein: 61.6 g
- Cholesterol: 154.6 mg
Mon mari is almost as fussy about his avocados as he is about asparagus.
He normally doesn’t like them in things. His favorite way of eating an avocado is… with a spoon out of the shell. He might add some salt & pepper, or a drizzle of barbecue sauce (don’t judge).
But, also like asparagus, if I buy too many I have more freedom to use them as I choose.
We’re both learning.
One should always be learning…..