I'm a carb addict. Really, I am.
I remember growing up and my mother would often make spaghetti (or more often than not, angel hair; she still to this day likes the thinner pasta better) or American Chop Suey (which my great grandather- my mother's Zaide, would call, "Chop- Sue-Ya!"). It was easy, quick, and tasty. So, having had this wonderful al dente throughout my child hood, once I learned how to actually use the timer, I realized, making pasta is easy.
But, then I turned 25 and there was my waist line. I could no longer eat pounds of pasta at a time. What's a girl to do besides learn motivation (not my strong suit)!? "Hmm," I thought. How about I add some protein? Maybe some greens? Oh, and I can't forget some color and crunch. And then, my dear friends at Barilla made this Barilla Plus pasta that has protein and fiber built in. And from these ingredients, true love bloomed.
I made this sassy little number for my husband right before our wedding last March (Score! He wasn't going anyhere!). I thought, if he loved it, it was worthy to share with the world. So enjoy friends, here is the recipe for my Chicken, Spinach, and Tomato Rotini with Asiago & Mozzarella Cheeses and Pine Nuts. I promise it's edible and I promise it is one of the quickest home cooked meals.
Serves 4-5 healthy portions
5 servings Whole Wheat Rotini (I use Barilla Plus)
1 tablespoon extra virgin olive oil
3-4 garlic cloves, minced
4-5 servings boneless, skinless chicken tenders (seasoned with salt and pepper to your liking)
3.5 servings (about 1 normal sized bag) of baby spinach, such as Fresh Express brand.
1 cup cherry tomatos; halved
2-3 large fresh basil leaves
1/2 cup shaved asiago cheese
1/4 cup bococcini mozzarella, sliced & quartered.
Cook pasta to your liking. It helps if you have this step done before cooking the chicken and vegetables.
In a pan, heat the EVOO. Add the garlic and cook for 1-2 minutes on medium high.
Add the chicken and cook thru.
Next, add the spinach, pine nuts (if you wish), and basil and let wilt on medium/low heat.
Continuing on low heat, mix the pasta into the pan with the chicken, spinach and garlic. Add the tomatoes, and the asiago and toss slightly. Lastly, add the mozzarella and serve promptly with your favorite glass of chardonnay or sauvignon blanc.
Tonight, I had this with Sonoma Vineyards Sauvignon Blanc. Delizioso!
The facts per serving- without the pine nuts (or wine!) about 1.5 cups- all are approximate:
9g of fat
168mg of sodium
30g of protein
Red Wine Jelly
2 years ago