I like to keep fresh produce lying around, but it spoils so quickly. Â So I have determined a few ways to keep fresh produce on hand but have it last as long as possible. Â First tip, cherry tomatoes. Â They keep for a long time and you can use them for everything from sandwiches to pasta. Â Second tip, Spinach. Â I have no idea why, but spinach seems to last forever in my fridge. Â Once again, I use it as my green addition to everything. Â My third tip is for protein, chicken freezes very well. Â So I always buy it in bulk. Â The best way to freeze chicken is to…. Trim it, wrap each piece with plastic wrap and then tightly wrap with aluminum foil. Â Use a marker to write the date and you are good to go. Â It thaws in about 5-6 hours in the fridge. Â So using my go to ingredients I made a quick pasta. Â Delicious.
Chicken, Spinach and Tomato Pasta
- 1 lb boneless skinless chicken breasts
- 1 cup zesty Italian dressing, bottled or click here for a recipe
- 1 pint cherry tomatoes, quartered
- 6-8 oz baby spinach
- 2 cloves garlic
- 1 tbs fresh basil, thinly sliced
- 2 tbs olive oil
- salt and pepper, to taste
- 3/4 lb spaghetti, angel hair or cappellini pasta
- 1/4 freshly grated Parmesan Cheese
Prepare the Chicken
Marinate the chicken in the Zesty Italian Dressing (feel free to substitute regular Italian Dressing) for at least 1 hour.
Then grill over medium/high heat until the juices run clear. Â Remove from the heat and let the chicken rest.
Once cooled, cube the chicken and set aside.
Make the Pasta
Meanwhile bring a large pot of water to boil and cook the pasta until it is al dente. Â My suggestion is to set a timer for 1-2 minutes less than the amount on the pasta box. Â Take a sample when the timer is up. Â If it has a little bite to the pasta it is perfect.
Prepare the Sauce
Place a large skillet over medium/high heat and add the olive oil. Â Then add the garlic and stir for 10 seconds. Â Then add the tomatoes and cook until they are caramelized and the water is removed from them. Â This will fill the pan with tomato juice.
Then add the spinach and cover. Â Let cook for 1 minute. Â Then remove the top and stir. Â Continue to cook until the spinach starts to cook.
Add the basil, chicken, pasta, salt and pepper. Â Stir until fully incorporated.
Plate and serve. I have found that it is easiest to use tongs to do the plating. Â Grate a little Parmesan over the top and you have a light and healthy meal.
This meal was a home run. Â Quick, easy and delicious.
Thanks so much for the information!!! I know it’s going to prove useful to a lot of people.