I figure that it would be great to share some of my favorite recipes (esp ones that are quick and easy to make for those nights when you don't have a lot of time to cook), in fact todays is one I whipped up for the first time last night.
2 boneless, skinless chicken breasts
2-3 boneless, skinless chicken thighs
1 package of fresh spinach leaves
1 alfredo sauce packet (found in the gravy packet area of your local grocery store, I find the store brand to usually be quite good)
1 cup 2% milk
parmasean cheese
extra wide egg noodles
butter
Thaw out the chicken and cut into bite-sized pieces. Put a bit of oil (I like olive oil) in a heated skillet and add chicken bits. Cover and cook chicken until the juices start to run clear, stirring occasionally. The covered chicken will form juices. When chicken is mostly done, transfer to a bowl with a slotted spoon. Add spinach leaves to the juice in the pan, turning the spinach to allow it to wilt down. When it is half way wilted, add chicken back to the pan and add the sauce packet and 1 cup of milk. Stir until the packet is disolved into the mixture. Sprinkle on about 1/4 cup parmasean cheese. Cover pan and simmer.
While the chicken and spinach is simmering, bring a pot of water to boil with a pinch of salt. Add noodles and cook to desired doneness. Drain and put back in pot, toss with a tablespoon or two of butter.
Serve chicken and spinach mixture over noodles with a nice tossed salad with your favorite dressing. Makes for a yummy dinner and any leftovers are fantastic for lunch the next day.
This recipe should serve 2 with leftovers, or 3 without leftovers.
2 boneless, skinless chicken breasts
2-3 boneless, skinless chicken thighs
1 package of fresh spinach leaves
1 alfredo sauce packet (found in the gravy packet area of your local grocery store, I find the store brand to usually be quite good)
1 cup 2% milk
parmasean cheese
extra wide egg noodles
butter
Thaw out the chicken and cut into bite-sized pieces. Put a bit of oil (I like olive oil) in a heated skillet and add chicken bits. Cover and cook chicken until the juices start to run clear, stirring occasionally. The covered chicken will form juices. When chicken is mostly done, transfer to a bowl with a slotted spoon. Add spinach leaves to the juice in the pan, turning the spinach to allow it to wilt down. When it is half way wilted, add chicken back to the pan and add the sauce packet and 1 cup of milk. Stir until the packet is disolved into the mixture. Sprinkle on about 1/4 cup parmasean cheese. Cover pan and simmer.
While the chicken and spinach is simmering, bring a pot of water to boil with a pinch of salt. Add noodles and cook to desired doneness. Drain and put back in pot, toss with a tablespoon or two of butter.
Serve chicken and spinach mixture over noodles with a nice tossed salad with your favorite dressing. Makes for a yummy dinner and any leftovers are fantastic for lunch the next day.
This recipe should serve 2 with leftovers, or 3 without leftovers.
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