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I am a very lucky woman with a husband and son who are smart, witty and entertaining. Our son, B, attended public school for two years, and then we embarked on a new adventure in the Fall of 2010 - homeschooling. We don't have all the answers, but we know B and this has been the best thing for him. I blog to preserve our stories and our memories, share recipes, vent and ramble on about our crazy, yet blessed, life. Would you care to follow along?

Saturday, January 5, 2013

Recipe for My Creamy Spinach Pasta with Grilled Chicken

A couple of weeks ago I got a craving for some pasta with a creamy, spinach sauce and some grilled chicken on top.  Yesterday, I finally decided to make it for myself for lunch and it was delicious!  I usually make creamed spinach from scratch, but I didn't have any fresh spinach in the house so I improvised.

1 clove of garlic, minced
1 tbsp of minced shallot
9 oz box of frozen, creamed spinach
Milk
Pepper and nutmeg to taste
Butter
Asiago cheese, freshly grated
2 boneless, skinless chicken breasts
You favorite pasta, cooked

I fired up my countertop grill/griddle with the grill plates, rubbed a little Wegmans Basting Oil onto the chicken breasts and grilled them for 4 minutes with the grill top down.  I put the frozen, creamed spinach in the microwave to thaw.

I heated 1/2 tbsp of butter into a small saucepan (you can use any kind of oil, instead, if you like) and sautéed the shallot for 5 minutes until very soft.  Then I tossed in the garlic and sautéed for another minute or two until the garlic was cooked (you can smell the difference) but didn't brown.

Then I added in the thawed, creamed spinach and heated it up.  I added some 1% milk (you could also use heavy cream), probably about 1/2 cup, but you can add more or less to get the thin or thick consistency you want. Once the milk was heated through and I had the consistency I wanted, I turned off the heat and grated a palmful of Asiago cheese into the pan, stirring until it melted.  I just happened to have received a hunk of asiago cheese for Christmas, but you can use Parmesan, Romano, whatever you have.

Then I added pepper and nutmeg to taste.  I have the actual "nuts" and love grating some fresh nutmeg into spinach dishes and broccoli soups.  Mmmmm!  I have heard many TV chefs say that if you don't have fresh nutmeg to grate into a dish, don't bother putting any in, like the nutmeg in spice jars won't add any benefit to a dish or will ruin it.  However, I am sure many generations of pie bakers out there would disagree!  ;o)

This made enough sauce for 3 servings of pasta.  I removed 2/3 of the sauce from the pan to a tupperware bowl to save for later, and added 1 portion of spaghetti (my pasta of choice) into the saucepan and mixed it in with the sauce.

I put the pasta with creamy spinach sauce in a bowl, topped it with half a chicken breast, sliced up, and then grated some more Asiago on top of the chicken.  Man, was it good!  And everything, including cooking the pasta, took less than 30 minutes; a perfectly doable lunch.

If you try this recipe, let me know what you think!

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