Tuesday, July 17, 2012

Pasta with chicken, Spinach, and Broad Beans

I saw 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
parmesan cheese
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.)

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