My husband is out of town (AGAIN!) and the poor guy missed out on another delicious dinner. Oh well, he’s at his parent’s vacation cabin, catching fresh crab and making homemade clam chowder with the razor clams he caught down at Ocean Shores, so I doubt he cares. 🙂
I had some leftover spaghetti noodles in the fridge that I needed to use up, and chicken in the freezer, so I threw this dinner together in about ten minutes. Ten minutes, and it tasted like something out of a good Italian restaurant. Creamy and delicious- and healthy too!
This creamy, alfredo tasting pasta has NO cream or half and half, and NO butter, and uses whole wheat pasta and you would never, never know it. It is packed with spinach, but masked in a way that my two year old pronounced (after eating a huge plate of it) “Oh, this is my pave-or-it (favorite), Mommy!”
Next time, I think I’ll add some mushrooms as well.
1/2 lb whole wheat spaghetti noodles, cooked to al dente
2 boneless, skinless chicken breasts
2 cups of fresh, chopped spinach
2 teaspoons olive oil
5 cloves of fresh garlic, minced
1 cup 1% milk (or 2%, whatever you have in your fridge, but non-fat might be going to far)
1/2 cup of chicken broth
1/2 cup shaved or shredded parmesan cheese
2 chicken bouillion cubes
salt, pepper, and garlic powder
Pound out your chicken breasts thin, and season both sides with salt, pepper, and garlic powder. Heat 1 teaspoon of olive oil over medium heat, and cook until the juices run clear.
In another pan, heat a teaspoon of olive oil and garlic over medium heat for about 3 minutes, until garlic is soft and fragrant. Add milk, chicken broth, parmesan, bouillion cubes, and black pepper to taste. Cook until sauce begins to thicken (about 10 minutes) Add cooked pasta and fresh spinach to the sauce and cook for 5 more minutes.
Mix in chicken and enjoy!