Creamy Chicken & Spinach Pasta (from Real Simple December 2012)
So before I start this, I must admit that I've had some cooked shredded chicken in my freezer for....awhile. So I was looking for a way to use it up.
3/4 pound gemelli, penne or another short pasta
1 cup frozen peas
1 Tbl unsalted butter
2 cloves garlic, chopped
1 cup heavy cream
2 cups shredded rotisserie chicken (2 - 2 1/2 pound bird)
5 oz baby spinach (about 6 cups)
Salt, pepper, grated Parmesan, for serving
Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve 1/2 cup of the cooking water. Drain the pasta and peas and reserve the pot.
Melt the butter in the pasta pot (I skipped this and did it in a large skillet) over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the cream, chicken, spinach, and 1/2 tsp each salt & pepper to the pot and cook until the chicken is warmed through and the spinach is wilted, 2-3 minutes. Add the pasta and peas and toss to combine (add 1/4 cup of the reserved cooking water if the pasta seems dry). Serve with Parmesan.
YUM!
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