I actually made pasta from scratch this week, with hopes of an impressive entry for Presto Pasta Nights. Alas, my pasta skills apparently are a bit rusty after almost 12 years of neglect. While the ravioli tasted delicious, it was not very pretty. I'll be trying again though, now that I have found all of the equipment....
And scoured the rust off of it.
Can anyone tell me why there is a Pasta Queen but no Pasta King?
This is my submission for Presto Pasta Nights, back home for this first week of the new year and new decade the founder, Ruth of Once Upon A Feast.
She'll have the round-up of all the wonderful pasta dishes on Friday - There sure to be something good for all this cold weather!
Pasta with Chicken, Spinach and Feta
2 chicken breasts, boneless, skinless 300gr, 10.6oz
1/2 red or green bell pepper 80gr, 2.8oz
1/2 onion 85gr, 3oz
2 cloves garlic 8gr, .28oz
1 Tbs paprika, smoky is nice 6.3gr, .22oz
1 tbs olive oil 13.5gr, .48oz
2 cups chopped tomatoes 425gr, 15oz
1/2 cup white wine 120gr, 4.2oz
3 - 4oz (100gr) fresh spinach (or frozen) 115gr, 4oz
2 tsp dried basil
2 tsp dried parsley
2/3 cup feta (cubes if you can find them) 100gr, 3.5oz
1/2 cup dry-cured, pitted Greek olives 50gr, 1.7oz
1/4 cup grated Parmesan 25gr, .88oz
1 1/4 cups pasta, bite size 100gr, 3.5oz
Cook the pasta according to package directions.
Slice the pepper into matchsticks. Chop the onion and mince the garlic. Cut chicken into bite-size pieces. Pit olives, if needed and cut in half. If using fresh spinach, pick through leaves, discarding any that are damaged or wilted, and tearing any that are huge.
In a large skillet heat oil. Sauté paprika in hot oil for 1 minute. Add onion, pepper and garlic, sauté for 5 minutes. Add chicken and sauté until cooked through. Add wine, herbs, tomatoes and spinach if using frozen, and cook, uncovered until spinach is thawed and sauce has reduced and thickened. If using fresh spinach add when sauce is almost ready, 1 minute before adding the rest. Add olives, feta and cooked, drained pasta. Toss to combine. Sprinkle with Parmesan and serve.
Note: To pit olives, place them on a flat surface, place the flat of a large knife on top and hit with the base of your hand. This will crack and flatten the olive. Pick the pit out.
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Entire Recipe / per serving
Calories: 1516 / 758
Total Carbohydrates: 122 / 61
Dietary Fiber: 14 / 7
Total Fat: 66 / 33
Saturated Fat: 24 / 12
Cholesterol: 302 / 151
Protein: 110 / 55
Calcium: 1132 / 566
Sodium: 2993 / 1496.5
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
