April 14, 2008
Creamy Vegetable and Chicken Pasta
Alexis and Jamison could eat spaghetti every night of the week if I let them, but I get bored with just plain old spaghetti so I often shift things around and make a pasta topper out of fresh tomatoes and veggies all while changing the herbs an things to make it different every time. This is one of those creations.
This pasta topper is healthy and creamy with just the right punch of herbs and flavors. The fresh tomatoes give it a wonderful depth of flavor and it's a quick easy meal that comes together in no time! Pair it with a tossed salad and you've got a delicious dinner that will break the same old pasta blues!
What You'll Need:
2 cups of cooked pasta of your choice (Note: I used corn spaghetti since I made Jamison spaghetti at the same time and of course his has to be gluten free.)
Extra virgin olive oil
2 cups of cherry or grape tomatoes, cut in two
1 small onion, chopped
2-3 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of dried thyme
A pinch of sea salt
Freshly ground black pepper
1 cup of California style frozen vegetables
2 cups of cooked chicken, cut or torn into bite sized pieces (Note: A rotisserie chicken would be perfect for this dish.)
1 cup of baby spinach, chopped
1 tablespoon of corn starch or flour (Note: If you use corn starch and pair it with a corn or soy pasta this dish is gluten free. I used flour this go around since Jamison wasn't eating the dish.)
3/4 a cup of water
Parmesan cheese to top (Note: About an ounce per person.)
In a large skillet sauté tomatoes, onion and garlic with oregano, thyme, sea salt and pepper in a little extra virgin olive oil until onions are tender. Add frozen vegetables, chicken and spinach and cook until the vegetables are thawed. Next stir in flour and water and cook until the mixture thickens. Serve over pasta noodles and top with some shredded Parmesan cheese.
Makes two good sized dinner sized portions or three smaller sized portions.
Notes: You can add in type of veggies that you like. I like to add mushrooms to the mix. You can also mix and match the herbs of your choice.
Posted by Dianne at April 14, 2008 9:06 AM
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Ooh, that looks so good!
Posted by: Allie at April 14, 2008 12:25 PM
Posted by: Dianne at April 15, 2008 8:34 AM