Chicken and Veggies over Pasta (and my schnazzy new knife!)
I won it on Kevin and Amanda's blog. Isn't it just lovely? I love my Henckles knives, but I've had them for about 8 years now and have never had them sharpened. I mean, I hone them before every use like I'm supposed to do, but after a while a blade needs a true sharpening! They've gotten so dull, but we don't have it in our budget to have it done right now.
I pulled my ingredients all out before I got started and did a little prep work. After months of cutting with dull knives, this one was a DREAM. Thank you, thank you, thank you Amanda for this knife! I love it!
First, heat a couple tablespoons of olive oil in a heavy pot or deep skillet. Add chicken slices (I had about five tenderloins, so that was probably just under a pound?) and season with salt and pepper to taste.
Heat another tablespoon or two of olive oil in the same pan. Slice up an onion and toss that into the pot. I had half a bag of shredded carrots leftover from a salad I took to a barbecue last weekend so I dumped that in there too. Cook them over medium low heat until they're softened, about five minutes.
Next, dump in two 14 oz cans of tomatoes. I used some of the ones I canned myself - one of heirlooms and one of plain romas. Also add in 1/2 teaspoon each of black pepper, salt, dried basil, garlic powder and a quarter teaspoon each dried thyme and red pepper flakes. Break up the tomatoes as well as you can with the spatula and allow to simmer for ten minutes.
Coarsely chop a bag of baby spinach and toss that into the pot, along with a half cup of chicken broth. I didn't feel like defrosting a bag of stock so I added a half cup of water along with a half teaspoon of chicken bouillon powder. I cheat.
Add the chicken back into the pot. Cover the mixture and let it simmer for another 10-15 minutes while you cook your pasta.
Dish it up and enjoy! There are a ton of veggies in each serving along with some lean protein, so I'm guessing that if you served this over just a one cup serving of pasta it would be a pretty healthy meal. I think if you served it over rice or gluten free pasta it might even be gluten free, depending on your chicken stock I guess. Either way it was very good and very filling and all I had to buy was the bag of spinach!