Every once in a while I make something that everyone at The Schell Cafe really likes. I don’t mean the meals that are tolerated with rolled eyes or the obligatory ‘thank you bite’. I mean a meal that produces a clamor for seconds! I can always count on my homemade guacamole and chicken quesadillas to please the crowd. Spaghetti, meat-loaf and grilled pannini sandwiches are appreciated too.
But my most frequently used fall back meal doesn’t even have a name. Or a recipe. One night I just tossed everything together and miraculously it worked! So at least twice a month, occasionally more, I make this chicken pasta something or other.
My concoction makes a lot of pasta so I serve it for dinner one night and then pack it in school lunches for at least two days. No one complains and I have more time to think about all the other dishes I would rather cook. You know, the meals every one rolls their eyes at!
Chicken Pasta Something Or Other
- 1 lb. whole wheat pasta (I like shells or farfalle) ***
- 1/2 (mas y menos) package of frozen petit peas
- 1/3 cup toasted pine nuts (I toss mine in butter for 2 minutes over medium heat)
- fresh spinach (as much as I have) chopped
- roasted chicken (store bought rotisserie or left over roasted) as much as I have
- 1 C parmesan cheese, finely grated
- evoo to toss the hot pasta
There is no magic to the amounts I use with these ingredients. I always have these items on hand so depending on how much in the fridge is what goes into the pot!
P.S. I jinxed myself when I prematurely suggested that everyone in the family likes this meal. The children all like it. Husband, not so much apparently. He informed me after I made it for dinner tonight that this was not his favorite pasta.
Tant pis for me, huh?!?
*** Gluten-Free update: The Littles love this dish and I’m happy to say with the substitution of Tinkyada or DeBoles gluten-free pastas this all time favorite is back on our rotation!