I’m a big fan of chicken, however, it’s not because I’m African American. It’s a big misconception that black people love chicken and watermelon, because honestly, I’m not a big fan of watermelon and Madison hates chicken. I also have a daughter who is 100% vegetarian. My love of chicken however stems from the fact that my father used to rear chickens when I was younger. We had a chicken coop and some nice hens with an always very angry rooster. Our chicken coop was in the back, very close to our mango tree, and who doesn’t love a really ripe juicy mango? Whenever I would try to get a mango from the tree, the rooster would literally run at me with his beak open to peck me, and I would have to run back to the house, usually crying. I’ve never been a fan of roosters since then, but I did like eating them. At Christmas, we would have fresh chicken as a meal that my mom prepared and I’m going to be honest with you, there is no better tasting chicken than a grass/feed fed chicken. There are so many ways to prepare chicken and I also enjoy pasta, so putting together a quick simple meal such as my Chicken & Spinach Penne that the entire family, made with rotisserie chicken is always a hit. I am not one for slaving away in the kitchen and this meal is quick and easy. Everyone loves it, with the exception of my vegetarian daughter and Madison, although I do make a vegetarian version for them without the chicken. So if you’re looking for something nutritious, delicious and easy to make, try our Chicken & Spinach Penne meal today.
Chicken & Spinach Penne (made with rotisserie chicken)
12 ounces pasta (I used gluten-free)
2 cups rotisserie chicken, chopped
6-ounces fresh spinach, roughly chopped
1 small onion, diced
2 cups chicken broth
3 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 cup shredded Parmesan cheese
Cook the pasta according to the directions on the package drain and set aside.
In a large skillet, heat the olive oil over medium high heat and sauté the onion for two minutes.
Add the chicken, butter, garlic and all of the spices and stir to combine. Cook for one minute and add the broth.
Bring to a simmer and cook until the broth is reduced by about half, which should take about 5 to 7 minutes.
Turn the heat down to low and add the spinach. As soon as it’s wilted (which will only take about 60 seconds), add the pasta and a little of the Parmesan cheese.
Continue tossing to incorporate all of the pasta and sauce. As you toss it, add a little Parmesan cheese at a time until it’s all used.
Taste and adjust the salt and pepper to your liking before serving.
Serve with extra Parmesan cheese and crushed red pepper for those who like it spicy. Enjoy!
Rotisserie chicken and gives this delicious, savory flavor, and you’ll still have some left to freeze for another meal.
The spinach ads both nutrients and color, but you could add any vegetables you want!