Wednesday, July 13, 2016

Skillet Pasta

Sunday dinner was easy and quick for me. I didn't want to spend too much time in the kitchen so I whipped up a skillet pasta. It's quick, and takes only about 30-45 minutes to make (including prep time). Here's the recipe:

1 package bowtie pasta
1 package baby spinach
1-2 chicken breast cut into bite size pieces
1 bag shredded cheese (Italian blend)
1 tsp Italian seasoning
1 tsp paprika
1 tsp thyme (dried)
1 tsp oregano (dried)
1 tbs fresh basil
1 tbs fresh parsley (or dried)
1 tsp red pepper flakes
1/2 medium onion, chopped
4 cloves garlic, minced
1 tsp tomato paste
8 oz can tomato sauce
14 oz can crushed tomatoes
1/4 cup white wine or chicken broth
1/4 cup half and half (or milk)
salt and pepper to taste
Parmesan cheese (optional)
1 tbs veggie oil

1. Season chicken with salt, pepper, and Italian seasoning. Put in fridge to marinate as you chop onions, garlic, basil, and parsley.
2. Start cooking pasta according to box directions.
3. In a large skillet on medium high heat, add oil and chicken. Saute until chicken is browned on all sides. Remove chicken.
4. Add onion and garlic to skillet and let cook for 2 minutes, stirring to prevent from burning.
5. Add tomato paste, paprika, oregano, thyme, and red pepper flakes. Let cook for a minute.
6. Add white wine or chicken broth and let cook. Be sure to scrape the pan and pick up any pan drippings.
7. Add tomato sauce and crushed tomatoes. Bring to a bubble and let simmer for 15 minutes.
8. Add basil, spinach, and cream and cook until spinach has wilted.
9. Add half the bag of shredded cheese, pasta, parsley, and chicken. If you'd like more cheese, add rest of bag and stir.
10. Serve and keep extra Parmesan on hand for those that want extra extra cheese.

While I was writing this up, I realized it had a lot of ingredients and seems a bit intimidating. Trust me it's not though! If you don't want to bother with using separate spices apart from the Italian seasoning, that's perfectly fine! Feel free to just use Italian seasoning throughout. It's going to be great either way!

As you've probably guessed, this is another versatile recipe. I used spinach because I wanted to introduce spinach to my daughter but you can switch up your veg to anything you want. And if it's a veggie that needs a little bit of a longer cooktime, saute it with your chicken and then add back in when the sauce gets its first long simmer.

I hope that you all get to try this! Please let me know if you do and what tweaks you've made! This foodie loves food feedback!

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