6-8 toddler servings, 4 adult servings
Ingredients
- 1 12 oz box of Rotini pasta (or another type such as Penne)
- 1/2 lb boneless, skinless chicken thighs, cut in quarters (or chicken breast)
- 1/2 lb baby bella mushrooms, cut in quarters
- 1/2 bag fresh baby spinach, washed well
- 1 medium yellow onion, finely chopped or crushed in a food processor
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Parmesan blend bread dip seasoning
Method
Saute onions and mushrooms in olive oil over low-medium heat until soft. Set aside. Cook pasta according to the instructions on the box, drain and set aside. Lightly coat chicken with olive oil and Parmesan blend seasoning and pan fry on medium heat until cooked through and the skin is crispy light brown. In a large saucepan heat a little olive oil, add pasta and toss over a few times so it is uniformly coated with oil. Add mushrooms and spinach, cooked covered for 2-3 minutes or until spinach is soft but not overcooked. Serve with blueberries on the side and a slice of bread.
{ 1 comment }
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