Balsamic Chicken with Tomato and Spinach Penne

Sometimes I get home late, am very tired and have little in my fridge. On my drive home last night I thought about what was in the fridge knowing the pickings were scarce. I got to scheming and had a plan. I called Kyle to put a pot of water on the stove and after I walked in the door to the time we were sitting down to eat just 25 minutes passed by (which includes some time with my dog and a quick change into comfy clothes)!

This is a quick, healthy and savory meal! You can certainly adapt it based on ingredients in your fridge.

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INGREDIENTS:
-chicken breast
-spinach
-cherry tomatoes
-1/2 an onion (I recommend shallots if you have them)
-whole wheat penne
-2 cloves garlic
-1 tbsp olive oil
-1/2 cup chicken broth
-few tbsps of balsamic vinegar
-salt and pepper
-Parmesan cheese

INSTRUCTIONS:

Marinate your chicken in balsamic vinegar, salt, pepper and Italian seasonings for a few minutes. Meanwhile add the garlic and onion to a sauté pan in olive oil. Add red pepper flakes for some spice. Season with salt and pepper. Add the pasta to the boiling salted water.

Put the chicken on a grill pan on medium to high heat. Flip after 4-5 minutes depending on how thick your chicken is.

Cut the tomatoes in half and add to sauté pan with balsamic vinegar. Let it cook down for a few minutes. Add chicken broth and reduce some more. Season with salt and pepper.

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Add the pasta to the sauté pan then add the spinach and mix well.

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Plate your pasta and chicken and grate fresh parmesan cheese on top. Enjoy!

The next day:
I’m not a fan on heating up leftover chicken, I think it has a funny taste. So this morning I cut up the left over chicken, added some chopped celery, and a squirt of low fat mayo. I put it on whole wheat bread on top of a bed of leftover spinach. This way I don’t waste any food and I get a whole new meal out of my dinner.

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