Chicken Pasta Something or Other

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
• s&p

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!