Chicken Spinach Pasta
"I was trying to think of something for lunch, and I found these [ingredients] in the fridge and spice cabinets," says Kyle, who recommends serving this pasta with a small fruit salad on the side. –Kyle Moore, age 12, Missouri
Makes 6 servings
1 pound linguine
3 tablespoons olive oil
2 garlic cloves, minced
2 large tomatoes, diced
2 grilled or cooked skinless chicken breasts, cut into small pieces
3 cups fresh spinach
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup freshly grated Parmesan cheese
Salt and pepper
- In a large pot of boiling salted water, cook the linguine until al dente, 8 to 10 minutes. Drain the linguine and place it in a large serving bowl.
- While the linguine is cooking, in a large sauté pan over moderate heat, warm the oil. Add the garlic and sauté, stirring occasionally, until softened, about 3 minutes. Add the tomatoes, chicken, spinach, oregano, and basil, and sauté, stirring occasionally, until the tomato has softened and chicken is warmed through, about 2 minutes.
- Add the chicken-tomato mixture to the bowl with the linguine and stir to combine. Sprinkle with Parmesan cheese, season to taste with salt and pepper, and serve.
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