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3 boneless chicken breasts cut in strips (or one per person)
Marinate chicken breast strips in salad dressing overnight.
Put water up to boil for pasta. Add pasta and cook until al dente.
Sauté garlic in a tsp. oil in large frying pan until tender but not browned (1 to 2 minutes). Move to the side and add chicken breast strips. Sauté until all pink is gone.
Cook spinach in a tablespoon of water in a microwave for 3 to 4 minutes, just enough to defrost.
Drain spinach and add spinach and tomato sauce to chicken. Simmer on low heat until pasta is cooked.
Drain pasta, put in serving bowl and pour chicken mix on top. Toss to mix. Serve immediately.
Can add pine nuts if desired.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
Bottled Italian salad dressing
2 cloves garlic, minced (can use less according to taste)
Olive oil
8 oz. frozen chopped spinach
1 (12 oz.) can tomato sauce
6 oz. any type pasta
This is the time of year that I work on using up as much chametz as possible before Pesach. As my kids used to say, "Mom went shopping in her pantry." This was not always a flattering remark since some of the combinations I came up with were not exactly memorable although they were quite original. Here's one that stuck.