Occasionally, I stumble across a winning meal by throwing together a random selection of available ingredients. My most popular example of this to date, is the dish I like to call JJ's Chicken Pasta. And I'm sure this recipe has been done somewhere in the world before my accidental discovery...and I'm certain it has a much better, more enticing name. But hey, I just know that I love it and my family loves it and that's enough for me. Especially with two boys who can NEVER agree on the meals they both like and a burgeoning Miss 16 month old, with a healthy appetite...but who will no doubt have fussy pants at some point in the not too distant future also. It's super quick and easy to prepare and only has a few ingredients, so chances are it's something that can be whipped up at short notice.
JJ's Chicken Pasta
2 tablespoons Olive oil
600g chicken tenderloins, chopped into bite size pieces
1 onion, chopped
1 cup baby spinach or rocket (2 cups if desired)
1 190g jar of Leggo's sundried tomato pesto sauce
(penne or trivelle are my faves, but any pasta or spaghetti will be fine)
Grated parmesan for garnishing
(I use Millel parmesan, but any cheese will do nicely)
Heat olive oil in a medium saucepan.
Cook onion until soft and translucent.
Add chicken and stir until cooked through.
Spoon contents of pesto sauce into saucepan and stir until chicken is coated.
Add spinach or rocket
*another tasty addition at this point is a handful of cherry bocconcini for an extra cheesy flavour*.
Cover saucepan and allow to simmer on very low heat or until spinach/rocket leaves have softened.
Cook pasta as per packet instructions.
Stir cooked pasta through chicken.
Serve with grated parmesan and cracked pepper.