Saturday, March 28, 2009

Healthy Garlic Chicken Pasta

1 box whole wheat or regular spaghetti - 24 oz or less depending on whether you like a lot or a little
2 large or 3 small chicken breasts - about 1 1/2 lbs, cut into bite sized pieces.
1 box frozen spinach, thawed and drained
1 pint grape tomatoes, or if you can't find those, use plum or cherry tomatoes
2 whole heads (not cloves, whole heads) of garlic, with all the cloves peeled and rough chopped
olive oil
2-4 oz feta cheese, crumbled
1/4 c red wine, any kind, optional.

Make sure you've thawed and drained the spinach before you get going

Get the pasta in the boiling water to cook. If you don't like doing two things at once, do this first. Cook according to package directions, strain and set aside.

Heat about 3 T olive oil in a large pan over medium high. Saute garlic till browned a bit and smelling good. This goes fast. Remove garlic from skillet and set aside. Add a little more olive oil to coat the bottom of the pan, and then saute chicken till browned. Remove and set aside with garlic. Add tomatoes to the pan and cook in the oil till they just pop. Add back the garlic, chicken, the thawed drained spinach, and if you like 1/4 c red wine. Simmer a bit. Dump in the cooked spaghetti, and stir around. I like to add about 3-4 more tablespoons of olive oil to coat it all. Put on plates and sprinkle with crumbled feta cheese. YUM. This easily feeds a familiy of four, with some leftovers.

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