Chicky Pasta

We eat a lot of pasta.  It could be easily said that we eat too much pasta, but I’m not exactly ashamed of it.  I work hard, the Spouse works hard, and our circumstances require a pretty flexible schedule. Pasta is something I can usually fix in an hour or less, and I can be creative with the toppings.

This one is a pretty simple dish I’ve made probably about a thousand times.  The key here is to slice the chicken thin, to maximize the surface area and minimize cooking time. 

Chicky Pasta (serves 4 – 6)

1 box whole grain pasta

1 pound chicken thighs, thinly sliced into 1 – 2” pieces

1 pound bag frozen chopped spinach

1 bottle spiedie marinade

1 – 2 tablespoons olive oil

Water

1. Bring a large pot of water to a boil.  You can add salt if you want; it’s traditional, but I usually omit it for specific health reasons. If your family is in general good health you probably don’t need to.
2. Add the pasta and return to a boil.
3. In the meantime, prep your chicken.  Heat the oil in a large, deep skillet.
4. Add the spinach and 1 – 2 ladles of water from the pasta pot.
5. Add the spiedie sauce.  Bring to a simmer.
6. When the pasta is cooked to your degree of doneness, drain it.
7. Put that drained pasta into your serving bowl.  Top it with the contents of your skillet.
8. Serve.