I had some left over bbq chicken in my fridge, only one breast, and I was trying to figure out the best way to take that small amount of chicken and stretch it further to feed two people. I chose to make a pasta dish since the carbs would make us feel fuller.
You can use plain cooked chicken and any type of pasta you wish. I only had fettuccine (white flour) but in order to make this a little cleaner you could chose whole wheat pasta (if you like that sort of thing) or even make your own! UPDATE: I heard from a couple trusted friends that brown rice pasta is really good. I found some in the healthy section of the pasta isle in my regular grocery store.
The sauce will thicken if you let sit for longer but I was so hungry I just used a slotted spoon to dish up.
This recipe makes two healthy sized portions.
Chicken, Spinach, Tomato and Feta Fettuccine
2 servings of pasta, cooked al dente (any cut will do, I like longer cuts like spaghetti or linguini but only had fettuccine), reserve some of the pasta water for the sauce
1 tbsp extra virgin olive oil
1/2 white onion, diced
2 cloves garlic, minced
2 generous handfuls spinach, about 2 cups packed
1 can diced tomatoes, no salt added
1 chicken breast, cooked
2 oz feta cheese (goat cheese would also work and make the sauce creamier)
2 tbsp Italian seasoning
2 tbsp fresh parsley, chopped
1/8 tsp salt
Fresh ground pepper to taste
Cook pasta according to package directions until al dente (chewy but firm)
Meanwhile, in a skillet, heat olive oil and add garlic and onion. Sauté until soft and fragrant (about 3 minutes).
Add spinach and sauté until wilted (1 minute).
Add canned tomatoes and a 1/4 cup of the reserved pasta cooking water. The starchy water will thicken your sauce. Bring to a boil then simmer for about 10 minutes until sauce thickens.
Add chicken, cooked pasta, feta and seasonings and toss until all incorporated and warmed through. Add fresh parsley at the end and toss.