Saturday at the farmer’s market Casey and I finally pulled the trigger and purchased some fresh pasta. I couldn’t believe how cheap the plain pasta was. A single serving ball was ONE DOLLAR!!
We also got ravioli to try: Southwest (blackbean, tomato and cilantro), Sweet Potato & Gorgonzola and Goat Cheese, Artichoke & Capers. I can not wait to try all of these and their list of options is so long, I want to try them all! The stand is called Rio Bertonini’s.
For dinner last night we made…
1 tbsp olive oil
1 tsp crushed garlic
1 small onion, diced
3/4 pound chicken tenderloin
To taste: pepper, crushed red pepper flakes, oregano, parsley, adobo
20-30 cherry tomatoes, halved
1-2 cups spinach
4 oz. pasta of your choice (we used fresh Herb Pasta)
1/4 cup 3 Cheese Blend: Asiago, Romano and Parmesan
1. In large skillet, combine olive oil and garlic and allow to heat 2-3 minutes.
2. Add onion and allow to soften slightly.
3. Add chicken to pan and season all contents with all seasonings to taste. I would say ~1/2 tsp of each with a little more on the regular pepper and adobo, but this is totally to your preference.
4. While chicken is cooking, place pot on stove to boil. Add pasta once water is boiling.
5. Once chicken is almost cooked, add cherry tomatoes, cover and reduce heat to medium low for 3-5 minutes.
6. Drain cooked pasta and put back in pot. Add cheeses and mix well (with stove off).
7. Add spinach to chicken and tomatoes, stir and recover to allow spinach to wilt ~2 minutes.
8. Serve pasta with chicken and vegetable mix on top. Optional garnish with a little more cheese!
2-3 servings (depending if you are feeding Casey or me)
This was the perfect meal to prep me for my hill intervals this morning. Next week we are going to get the Sriracha pasta and use it like Lo Mein noodles in a stirfry. I sense another recipe in the making!