Chicken & Spinach Skillet

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 digress….

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…..

Click here to Pin Chicken & Spinach Skillet

Print

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.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Pasta
  • Method: Skillet

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

Tomatoes peel easily after being blanched in boiling water for 30 seconds.

Nutrition

  • 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
Chicken, Spinach, Avocado Skillet

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…..

2 thoughts on “Chicken & Spinach Skillet”

  1. Don’t you love it when you end up with an “I’ll make this one on purpose next time” dinner? Always a nice surprise 😉

    I’ve not tried an avocado with BBQ sauce on it. I might have to. I’m always up for trying new things. Within reason. I managed to get my garden cleaned out last weekend, finally, so I’m hoping in another week or so, I can plant it and hopefully have fresh tomatoes this year. I missed my little bit of tomato heaven last year. All we get right now are hot house tomatoes and they’re so hard and tasteless. And our local growers even with greenhouses just don’t have anything yet. We have our first Farmer’s Market this Thursday though so I’ll have to see if there are any there, but I doubt it.

    • We don’t discuss weeds. My garden was originally farm field that had been ignored for years. I pull the same weeds, week after week, year after year…. Sigh. But the tomatoes are worth it.
      We are expecting our first ‘heat wave’ next week – already. Also Sigh….

Comments are closed.

Share via
Copy link