Spinach and Chicken Pasta

Posted on | September 16, 2008 | 2 Comments

A very rough-around-the-edges recipe because I guesstimated amounts. Very quick to make.

1 package penne
2 tbs. olive oil
1 large scallion, minced
1 1/4 c. whipping cream (see apology notes)
1/2 c. shredded parmesan
1 c. (or more) cooked and chopped chicken
1 c. frozen spinach, chopped into pieces too small for little ones to pick out, no need to thaw
salt & pepper

Cook the pasta according to package directions. You can add the chicken pieces to the boiling water to help them warm up or you can add them when you remove the pasta from the pot and then toss all together. While pasta is cooking, prepare the sauce.

Over medium-low heat, saute scallions until transparent and the house smells like a restaurant. Add your cream and whisk until slightly thickened. Don’t let it boil (I don’t know why but I don’t think you’re supposed to). Add the cheese and stir until melted. Add the seasoning and the spinach, stir until warmed through.

Toss the sauce, chicken and pasta together. Serve with additional parmesan if they ask about the green stuff.

NOTES:

I’m sorry, I just had to use the whipping cream or it would go bad. There might be a slim chance that some of us with dairy sensitivities may notice but that’s ok, everyone loved this dish. If you don’t like whipping cream, there’s always the white sauce + parmesan option. Everyone around here likes that, too.

The amount of spinach has been successfully increased since the last time I made pasta with it. It was a teeny handful before and they thought it was broccoli or herbs. You could barely taste it if at all. This time, you could kind of taste it but I can probably increase the amount further.

Category: Foodie Stuff
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Comments

2 Responses to “Spinach and Chicken Pasta”

  1. kc
    September 16th, 2008 @ 1:33 am

    Thanks for the recipe Phisch. Will definitely try this one. :)

  2. phisch
    September 16th, 2008 @ 9:14 am

    You’re welcome!

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