Monday, February 22, 2010

Poached Chicken Pasta with Feta & Baby Spinach

Sounds Posh doesn't it? Thankfully the recipe isn't hard like you expect with a posh named dish. I pretty much made this up so I didn't have to get more than one pot dirty. Course, I cheated with a jar of ready made sauce, but if you have aversions to ready made sauce, you are welcome to make your own, and go through the rigmarole of bottling it, or at least freezing and defrosting it. Me, I'm very fond of the flavour and chunky vegetables in the Aldi brand Garden Vegetable pasta sauce, and it's cheap too.

Master One has no problems with bottled sauce!

Poached Chicken Pasta with Feta & Baby Spinach
1 pkt pasta shells/penne/spirals
a couple of splashes of Maggi
400g thinly sliced chicken (breast or thighs, whatever's on hand)
small head broccoli, cut into florets
100g baby spinach
2 spring onions, finely sliced
1/4 cup feta, crumbled
1 jar tomato based pasta sauce

Put a large pot of salted water on the stove. Add the Maggi and the pasta straight away. When the water comes to a boil, stir the pasta. Slice the chicken and tip into the pot. Chop up the broccoli and add that to the pot when the pasta has about 3-4 minutes left to cook. When the pasta is cooked to your satisfaction, drain and return to the pot. Throw the spinach in on top of the pasta. Use a pair of kitchen scissors to chop the spring onions on the diagonal - it's much easier than slicing them with a knife. Toss them into the pot too, along with the feta and sauce. Stir everything up until it is well combined, then serve. Season individually with freshly cracked pepper, and salt to taste, if needed.

Don't forget to get messy with your young 'uns for Kids In The Kitchen, training our next generation of food bloggers! ;)