CHEF TASHA'S CHICKEN AND SPINACH PASTA
Steps:
- Start water for the pasta. Make sure it has salt and oil. Whole wheat pasta tends to take a little more oil than other pasta. It also likes to stick, so take a fork to it the first 5 minutes or so to make sure you aren't having sticking issues. Cook it to "al dente" (just where it losses it's firmness). Do not overcook. When it is done, leave it in a colander until you need it again. Next, dice onions and mincing garlic. Throw that in a sauté pan with a tablespoon extra virgin olive oil and sauté over med heat until golden brown. While that is working, cut up your chicken. If you are trying to loose weight, use the breast meat and you can remove the skin. Of course, the skin gives a lot of flavor, so Chef Tasha Peters uses it. She also uses a little dark meat, cut into bite sized pieces. The rotisserie chicken, or Tyson strips are already cooked. Throw it in with the onions and garlic and heat it. But, if you choose to use raw chicken, turn the heat up because the chicken needs to cook all the way through. While the chicken is cooking, clean and pick through and wash the spinach. If you use baby spinach, the stems aren't as long and hard. But using a bag of regular spinach, pull the stem off where it meets the leaf. It is bitter tasting. Then chop the spinach up and add it to the chicken. Turn off the heat and blend the spinach with the chicken. Next, cut the grape tomatoes in half. Add the tomatoes and the capers. Next, in a big bowl mix the chicken with the pasta and add either the basil pesto or Parmesan sauce -- it's your choice. Toss and blend thoroughly, then serve.
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