With this recipe you can literally add any kind of vegetables that you want to…whatever you have on hand or leftover will work well! We also like to add any leftover chicken we have around (or you could use rotisserie chicken). This dish is delicious and nutritious – loaded with plenty of veggies and packed with flavor. Hope you like it!!
Ingredients:
1 medium onion, sliced
3 cloves garlic, minced
Any veggies you happen to have around or leftover (example: thinly sliced carrots, zucchini, eggplant, mushrooms, tomatoes, squash, broccoli, cauliflower, etc)
1 cup chicken stock
1/3 cup flour
¼ cup pine nuts
1 cup leftover chicken
½ – ¾ cup white wine or dry vermouth
1 pound of any pasta you have around
¼ cup fresh parsley, chopped
2 cups fresh spinach leaves
½ cup crumbled feta cheese
Grated parmesan cheese, for garnish
Directions:
1. In a large saute pan, heat about 2 tablespoons of olive oil over medium heat. Add in onion and saute until tender.
2. Add vegetables that will take more time to cook next (any veggies that you are using that are hard: carrots, green beans, zucchini, eggplant, etc.).
3. Next pour in ½ cup of chicken stock.
4. Take the other half of the chicken stock and mix it thoroughly with flour and set aside.
5. To the pan with the vegetables, add toasted pine nuts, then add pre-cooked cut up chicken.
6. Next, add ½ cup white wine and allow to cook for 2-3 minutes. Then add your chicken stock and flour mixture to the pan to thicken your sauce. If the sauce is too thick, add more wine or vermouth.
7. In a large pot bring water to a boil. Add salt to boiling water, then add pasta. Cook pasta until it is al dente. Then drain pasta.
8. When all of the vegetables are tender but not over-cooked, add salt and pepper to taste and add fresh spinach and feta cheese and mix the ingredients and turn off the heat.
9. To serve, put some pasta in the bottom of four bowls. Then top with vegetable/chicken mixture and extra sauce from the pan. Sprinkle with parmesan cheese and freshly ground black pepper.
Enjoy!!
