Green Line Velo Team Dinner. Pasta with Chicken, Spinach, Tomatoes, and Mushrooms. Finding Your Fit Place. Michelle Ameno.

Recipe: Team Dinner – Pasta with Mushrooms, Spinach, Chicken & Tomatoes

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


  1. Slice chicken into thin, bite-sized pieces. Toss in garlic powder, salt, and pepper until evenly coated.
  2. 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.)
  3. 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.
  4. Slice the mushrooms while the garlic cooks, then add to the pot, followed by the remaining 2 Tbsp. of olive oil.
  5. 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.
  6. 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.)
  7. Combine pasta with spinach, mushrooms, and chicken, then top with diced tomatoes and cheese. Then tell everyone dinner is ready!

2 thoughts on “Recipe: Team Dinner – Pasta with Mushrooms, Spinach, Chicken & Tomatoes

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