this post today and thought that I would try to make something similar with what I had in the pantry. The kids helped out with the chopping and stirring and we came up with something super tasty that is a new favorite of ours. They are always a bit skeptical when I use mass quantities of spinach, but they overcame their initial concerns after a small tasting plate. For dinner they each had a large bowl and ate every.single.bite. A definite success!
Pasta with Chicken, Spinach, and Broad Beans
1 lb pasta - medium shells, farfalle, penne, campanelle are all good choices
1 T olive oil
1 large or 2 small onions, small dice
1 red pepper, diced
1 large carrot, peeled and diced
1 large clove garlic, sliced thinly
2 large chicken breasts
1 can broad beans, drained and rinsed
1 can chicken broth
1-5 oz bag of baby spinach, washed
salt and pepper
Cook pasta according to package directions. While pasta is cooking, add olive oil to a large sauté pan. Add onions, garlic, red pepper, and carrot to pan. Saute 3-4 minutes. Add cubed chicken, salt, and pepper and continue sautéing until chicken is just cooked through. Add 1/2 of the chicken broth and the broad beans, bring back to a simmer. Add cooked pasta, all of the spinach, and 1/4 cup parmesan cheese. Stir until spinach is wilted and cheese is incorporated. Serve with addition parmesan cheese.
(Add a little more broth or reserved pasta water if pasta seems too dry.)