This was one of those “throw everything I have leftover in the pantry” dishes that turned out AMAZING! I had whole wheat pasta and chicken breasts but I wasn’t sure how to make them tasty and it ended up being way better than I could have hoped!
For this recipe, you will need:
– Chicken Breasts
– Olive Oil
– Chopped spinach (frozen or fresh)
– Sunflower seeds
– Sun-dried tomatoes
Here’s what I did:
Slice the chicken breasts into bite sized pieces and cook on the stovetop in a small amount of olive oil until done. Season with salt and pepper.
While the chicken is going, put a pot of water to boil and add salt to the water. Cook your pasta as directed.
When the chicken is done, use that same pan (with whatever oil and seasonings are left) to cook frozen chopped spinach. (I used about 1/2 bag of frozen). Season with salt, pepper and fresh lemon juice. Once the spinach is cooked add sunflower seeds and sun-dried tomatoes. Add in a little more olive oil and the chicken. Mix together to combine everything and then add this spinach, sunflower, chicken mixture with your cooked pasta. I used 2 full lemons because I love the lemon flavor, but you can tweak the amount of all the ingredients (sun-dried tomatoes, sun flower seeds, etc.) to your own unique tastes.
You could also use pine nuts instead of sunflower seeds, or fresh tomatoes, it’s a very customizable recipe, but the lemon juice and having some sort of nutty element is what really made this meal so delicious.
EVERYONE went back for seconds!