Tuesday, May 17, 2011

It's Not Easy Being Green - The Greenest Pasta You'll Ever Eat

Warning! This may not be the prettiest meal I've ever created! But it's healthy and delicious so go with the flow of the green and enjoy this veggie overloaded pasta dish. I love pasta! Normally I eat whole wheat, but occasionally, I'll buy something different - like spinach spaghetti.  Today's dish is chock full of healthy veggies, lean protein and flavor - that makes up for it not being pretty right?

The Deets
(for 4)
2 Chicken Breasts
One Package Spinach Pasta (Whole Foods 365 brand)
1 Cup Chopped Kale
1 Cup Grape or Cherry Tomatoes cut in half
1 Cup Mushrooms, roughly chopped
1/2 Shallot
4 Cloves Garlic
2 TBS Olive Oil
1/8 Cup White Cooking Wine
1/8 Cup Chicken Broth
Fresh Parmesan to Top
The How To
Cut Chicken Breasts in Half
Add 1 TBS Olive Oil to Skillet and Heat over Medium High
Add Garlic and Chicken
Cook until Brown
Remove Chicken from Skillet
Add Shallots and Mushrooms to Skillet
Once Mushrooms and Shallots are well sauteed Remove Garlic
Add Chicken Broth, Cooking Wine, Shallots and Mushrooms
Add Remaining Vegetables and cook until wilted
Cook Pasta According to package directions
Add Cooked Pasta to Vegetables and mix well
Top with Fresh Parmesan
Add Chicken
Plate, Pray & Enjoy!

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