Chicken Spinach Pasta Toss

If you like the taste of "sour" - think lemon, olives, feta - you will love this easy, throw-together dish.  I concocted it with leftovers - 2 cooked chicken breasts, a quarter jar each of black and green olives, a half box of pasta, already cooked, and chicken broth reserved from when I poached the chicken.  It was fast, easy, and very satisfying with its assortment of flavors. 

The good thing about this dish is that it's easy to substitute items.  If you don't like olives, perhaps artichoke hearts would suit you better.  Not a fan of feta?  Try shredded or grated parmesan.  I used portabello mushrooms because it's what I had on hand, but if you prefer button mushrooms, or no mushrooms at all, it's up to you.  It's fun to experiment, and as I told my husband as we sat down to try it - "I'm not sure what it will taste like", it's also fun to be a self-made guinea pig. :)  And I loved it!!!

Chicken Spinach Pasta Toss

2 tbsp. olive oil
1 clove garlic, minced or pressed
4-5 scallions, chopped
1 Portabello mushroom, diced into medium chunks
2 cooked chicken breasts, cut into 1/2" - 1" chunks
1/4 cup each chopped green and black olives
Salt
Pepper
Nature's Seasons (or any kind of herb seasoning blend)
2-3 cups cooked pasta, any kind (I used penne)
1 10 oz. pkg. frozen chopped spinach, thawed and drained
1/4 - 1/3 cup chicken broth
2-3 sun-dried tomatoes, diced
1/4 lemon
1/4 - 1/2 cup crumbled feta cheese

Prepare everything before you assemble - chop or dice the vegetables and chicken, get out the ingredients you will be using, thaw the spinach.  If you don't have leftover chicken, you will need to prepare it - either by poaching in a small pot with seasonings until cooked through, or sauteeing in a skillet.  The same goes for pasta - cook 1/2 box according to directions.  Note - if you have to cook the chicken and opt to saute it, you do not need to wash out the skillet before using for the rest of the recipe.  Remove the chicken to a plate to cool, then dice just before adding to the other ingredients.

In large skillet, heat olive oil, then add garlic and chopped scallions, sauteeing at med. high heat for 10-15 seconds.  Add portabello mushrooms, saute for 30 seconds, stirring occasionally.  Stir in chicken and olives.  Season mixture in skillet with salt, pepper, and Nature's Seasons (once around the pan for each).  Allow chicken to heat through.  Add pasta, spinach and chicken broth, stirring to distribute spinach evenly throughout the pan.  Stir in sun-dried tomatoes.  Saute for 2-4 minutes, until most of the liquid is absorbed. Squeeze lemon over mixture and stir, allowing to cook for another 2 minutes.  Add half of the feta, stir in, then sprinkle remaining feta over the pan.  Voila!  It is ready to serve - 4 servings.

Eggplant Parmesan Casserole

This recipe is similar to a vegetarian lasagna - without the noodles!  It was delicious on it's own, but would also be great served over pasta.  And it is made with my favorite fresh herb, basil.

Baked Eggplant Parmesan Casserole

Preparing the Eggplant and ingredients:

•             1 eggplant, peeled and sliced crosswise into 1/4 inch slices

•             Salt

•             2 eggs

•             2 tbsp. milk

•             1 tsp. Nature’s Seasons

•             ½ cup Italian panko bread crumbs

•             8 oz. ricotta cheese

•             6 oz. shredded mozzarella cheese

•             ¾ cup shredded Parmesan cheese

•             ¼ chopped fresh basil

•             Olive oil

•             2-3 garlic cloves

•             1 jar prepared pasta sauce or 1 ½ cups homemade pasta sauce (tomato basil is delicious)

Place eggplant slices in a single layer in colander or on paper towel and sprinkle with salt.  Let sit for one hour.  This allows all the moisture to drain from the eggplant and will give a better texture in the end. While eggplant is resting, beat 1 egg in a bowl with 2 tbsp. milk and Nature’s Seasons, then set aside.  Put Italian panko bread crumbs in another bowl, and set aside.  In third bowl mix ricotta cheese, mozzarella, ¼ cup of the shredded Parmesan, 1 egg, and fresh basil, then set aside. 

Put it all together:

1. Preheat oven to 350F.

2. In large skillet, add 2 tbsp. olive oil and 1 fresh garlic clove, crushed.  Let garlic cook for about 20 seconds.  Put several eggplant slices into the bowl with the beaten egg.  Dip each slice into the panko bread crumb mixture then place in skillet with the olive oil and garlic.  Cook on one side until lightly browned, then turn to cook the other side.  Remove onto separate plate.  You will need to repeat this procedure 2-3 times until all eggplant slices have been browned.

3. In 9 x 13 baking dish, spread half of the pasta sauce.  Layer half of the cooked eggplant slices, then  half of the cheese mixture, the remaining eggplant, the remaining cheese mixture, then the rest of the pasta sauce.  Top with the remaining parmesan cheese. Bake at 350F for 35-40 minutes.

Homemade pasta sauce recipe (optional, to be made beforehand if you don't use bottled sauce)

•             1 clove garlic, minced

•             28 oz. canned petite diced tomatoes (undrained)

•             1/2 teaspoon dried oregano

•             1/4 teaspoon crushed red pepper flake (optional)

•             1/4 teaspoon salt

•             Handful of fresh basil leaves, chopped roughly

1. Heat olive oil over medium heat.  Saute garlic for a few minutes.

2. Add tomato, red pepper flakes, oregano, and salt.  Let sauce simmer, stirring occasionally for about 5 minutes.  Reduce heat. Add chopped basil leaves.