This simple skillet meal makes a great weeknight meal, as you can pull it all together in about half an hour with easy to find, relatively inexpensive ingredients. The skillet meal is full of vegetables, and it's a great way to use up leftover cooked chicken or turkey. With whole-wheat pasta, the dish is great if you're on a diabetic diet or want to "eat healthy." Milk and feta cheese make the dish "creamy" without the need for heavy cream. You won't need to serve much with the dish. A salad and/or fruit would be plenty. Leftovers reheat well in the microwave at 50 percent power. Enjoy!
Chicken, Spinach, and Feta Noodle Skillet Meal -- Serves 4+
2 teaspoons of canola oil
4 ounces of chopped or sliced mushrooms
1/3-1/2 cup of chopped onion (1/2 a small-medium onion)
1/4 cup of shredded carrot
2 cups of water
2 teaspoons of reduced sodium chicken base (I use "Better Than Bullion")
1 cup of small/medium whole-wheat or whole-grain pasta (I use fusilli, penne, or elbows)
1-1 1/2 cups of chopped cooked chicken (or turkey)
4-5 handfuls of spinach (about half of an 8-ounce bag)
3/4 cup of milk mixed with 1 tablespoon of potato or cornstarch
1/4-1/3 cup of feta cheese
In a large non-stick skillet heat the oil over medium heat and add the mushrooms, onions, and shredded carrots. Saute the vegetables for 6-8 minutes or until they soften a bit. Add the water and chicken base and bring the mixture to a boil. Stir in the pasta, reduce the heat to medium-low, and partially cover the pan. Let the mixture cook for 6-8 minutes or until the pasta is almost done, then add the chicken. Let the mixture cook a couple of minutes, then stir in the spinach, a handful at a time. Stir in in the milk mixture until the sauce thickens. Stir in the feta cheese and turn off the heat. Let the mixture sit a few minutes, stir it again, and serve it from the skillet for easy cleanup.
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