Grilling out in the summer months can be a fun way to entertain friends, but I have to say that one dish dinners are my fave. Nothing is easier than being able to hit all those necessary meal components without having to bust at the seems with all the kitchen accoutrements. I am discovering that a skillet can do it all, from desserts to biscuits and steak, as well as this pasta dish I found. They last forever and if you want to throw it on an open flame for a full pan of smores it can more than take the heat.
Take four breasts of chicken and add some salt and pepper. Use some olive oil and cook through.
Set aside.
Take 1/2 cup of the water you used to boil your pasta and add that, small tomatoes, and chopped artichokes (I thawed a bag of frozen pieces} cook on medium until the little tomatoes start to split.
Add fresh spinach leaves (I used half a bag) to the above mixture and then add back in the chicken as well as 1 cup freshly grated Parmesan cheese. I tried to cheat and used the can. Don't do that, In this case fresh is better.
It was the perfect light yet filling meal for a summer dinner. Keeping you inside and out of the heat, but making sure you still feel like you're on vacation.
Original recipe in the April issue of Southern Living.
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