Based on this recipe from allrecipes, I created a really yummy and fast pasta dinner that uses up all your spinach! No picture because sometimes we eat too fast...
Ingredients:
olive oil
5-6 boneless skinless chicken tenderloins, cut into bite size chunks or strips
2-3 cloves of garlic, minced
1 onion, diced
2 cups chicken stock or broth
1 8oz package of cream cheese (I actually used less because Taylor is sometimes wary of cream cheese)
Salt and fresh ground pepper to taste
1-2 tablespoons of corn starch depending on how thick or loose you like your sauce
3-4 cups of packed fresh spinach (it is really impossible to add too much fresh spinach because it just like disappears!)
GF penne pasta-however much you want to eat
Directions:
Get your pasta going.
In a skillet over medium heat saute the onions for 2 minutes. Toss in the chicken and cook until no longer pink on the outside. Add the garlic and cook, stirring constantly for 3 more minutes.
Add in your chicken stock and salt and pepper. Throw in the spinach, reduce the heat to low, and cover so until the spinach is wilted. Once wilted, cube up your cream cheese and stir it in until creamy and combined.
Mix the cornstarch with a little bit of cold water or chicken stock and add. Start with just a little until your sauce reaches the desired consistency. Pour over your pasta and enjoy!
This was a really good base recipe that you could add more to. Next time I might add some fresh basil or even some diced zucchini or summer squash. Yum!
