With 7 people in the house, and 4 more on their way, we needed a quick, healthy, filling, and economical meal to feed a large group of hungry athletes and travelers. Here is what I came up with:
- 4 lbs. pasta
- 2 lbs. organic baby spinach
- 1.5 lbs. mushrooms
- 3.5 lbs. chicken
- 6 ripe plum tomatoes
- 8 cloves garlic
- 6 Tbsp. Olive oil
- 2 vegetable bullion cubes
- 1 tsp. each salt, pepper, & garlic powder
- romano and Parmesan cheese for garnish and to taste
- Slice chicken into thin, bite-sized pieces. Toss in garlic powder, salt, and pepper until evenly coated.
- Heat 2 Tbsp. olive oil in a large, nonstick skillet. Brown the chicken on both sides, then cook all the way through. (If the pan isn’t large enough, you can do it in 2 batches, then combine in a single pan to keep warm when done.)
- Mince the garlic, then combine it with 2 Tbsp. Olive oil in a large pot. Cook on low heat, stirring occasionally, for about 5 minutes.
- Slice the mushrooms while the garlic cooks, then add to the pot, followed by the remaining 2 Tbsp. of olive oil.
- When the mushrooms are cooked almost all the way through, add the bullion cubes and the spinach a little at a time until it is all in the pan, and all wilted. Remove from heat, then add chicken and set aside.
- Cook pasta according to the instructions on the box (to save time, you can have someone help you do this while you prepare the other ingredients.)
- Combine pasta with spinach, mushrooms, and chicken, then top with diced tomatoes and cheese. Then tell everyone dinner is ready!