Thursday, April 28, 2011

Chicken and Rosemary Pasta Dinner

I have become a huge believer/doer of easy dinners and in my little mind, that typically implies simple ingredients and simple instructions.

In today's world it is tempting to feel pressure to whip out gourmet meals each time we enter kitchen "stadium" (our own, that is) but it really doesn't have to be like that, and I have certainly removed the pressure from myself. I figure, one semi-fancy meal a week is good enough. The remaining evenings we usually do homemade pizzas of some fashion, eggs, sandwiches, and oh, mark my words, we always have at least one cereal night as well. Do you? It's quite wonderful.

To me, this dish can be as fancy as it gets or as casual as it goes. The chicken and rosemary add a bit of umph and pizazz to it, but if neither are in your fridge, I think the cheese, lemon, pasta, and spinach combo would be more than satisfying too.

And hmmm.. rosemary. Don't you just adore that fragrance of pine-like aroma suffocate you as you dice into the rosemary boughs? It's an automatic trip up to the mountains without leaving the house.

Chicken, rosemary, lemon, and Parmesan cheese- a match made in heaven.

Chicken Pasta with Rosemary,

Parmesan, and Spinach

½ lb farfalle pasta, cooked al dente, drained, and kept warm

1-2 lbs of boneless, skinless, chicken breast, cooked and shredded

2-3 Tbsp of fresh rosemary, finely diced

1 cup fresh Parmesan cheese (we just use the generic brand powder stuff found on the grocery store shelves)

1 tsp freshly ground black pepper

½ tsp kosher salt

~2 Tbsp olive oil

2 Tbsp lemon juice (fresh please)

1 large handful of fresh baby spinach

Combine pasta, cooked chicken, rosemary, and Parmesan cheese. In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over pasta mixture and toss well. Add spinach just before serving.

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