Tuesday, July 14, 2015

Chicken, Spinach, Tomato, and Sun Dried Pesto Skillet with Pasta - $$

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
3 Tbsp Sun Dried Tomato Pesto (Aldi $1.49!)
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 


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. 

 Add the spinach last, once you feel the recipe has been fully cooked and the flavors have mixed together. Make sure you don't over cook the spinach, 5-6 minutes is perfect. Too long and the spinach may turn to bitter mush.

Delicious and filling!

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