Do you like spinach? Do you like tomatoes? Then I
think this dish will be a hit! This recipe shares similarities with Chicken Florentine
but is dairy free! If you are looking for a hearty meal that doesn’t throw all
your best intentions for healthy eating away, this dish is perfect, coming in
at around 550 calories (counted courtesy of myfitnesspal.com).
Price - I ranked this dish a 2 out of 4 on the price scale. The sun dried tomato pesto can hike the price up a bit (especially if you splurge for organic). I found mine at Aldi, but Target also carries it for under $3.
Chicken, Spinach, Tomato, and Sun Dried Pesto Skillet with
Pasta
1 lb chicken, cooked
1 Tbsp Extra Virgin Olive Oil
1 tsp garlic
1 tsp minced onion powder
4 cups Spinach (2 handfuls)
1 pint grape tomatoes
Salt and pepper to taste
1/2 lb Pasta
Directions:
Cook chicken in olive oil in medium size skillet lightly browned. Cut tomatoes into halves and add to skillet. Add garlic, minced onion powder, and pesto. Simmer for 6-7 minutes, stirring frequently. Turn heat down if needed so it has time to marinade. Add spinach at the very end and fold into the mix slowly. It should reduce quickly. Simmer another 5-6 minutes. Be careful not to overcook or the spinach will become slimy and bitter. Serve over pasta (photos feature whole wheat penne).
While cooking the chicken, I got busy chopping tomatoes. Your tomatoes don't have to be perfect for this recipe, I try to use tomatoes that have been sitting around for a couple days. It's a good way to use tomatoes that you "forgot" about.
Delicious and filling!
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