Hey guys! Happy Wednesday. Half-way done with the week already 🙂
Monday was unseasonably hot, so I made something light for dinner – grilled chicken breast cut up with sauteed spinach and whole wheat spaghetti. Last night I used the leftovers to make something creamier. There was about half a pound of pasta left, a little spinach, and maybe a chicken breast, all mixed together. It was the perfect amount for 3 to 4 people, without second helpings.
1/2 pound whole wheat spaghetti, or other pasta, cooked
1 bag prewashed baby spinach
4 chicken thighs, cooked and cut into chunks
1 cup 1% milk
1/2 cup asiago cheese
1 Parmesan cheese rind, cut up, plus cheese to garnish
a few cloves of garlic
Sautee spinach over medium heat. It really wilts down, so what seems like a lot uncooked will quickly disappear.
Meanwhile, I grilled 4 chicken thighs (skin on for flavor), because that was what was stored together in the freezer, and planned to cut them up and finish cooking them in the pan with the spinach and the pasta I was reheating, but as soon as I cut it open I realized it was way to raw for that. The one thigh I cut up went in the pan, and the other three went in the oven at 250 to finish cooking. They’ll probably be part of dinner in some form tonight. To keep the pasta and chicken from drying out while the chicken finished cooking, I added milk to the pan, and my cheeses. At the last minute I added garlic, mostly because I forgot it before 🙂
Let everything simmer together for a few minutes. Stir occasionally, and make sure your milk doesn’t boil over. When your cheese is melted and the chicken is cooked through, you’re ready to plate.
Top with Parmesan cheese and serve 🙂