Sometimes, good recipes come out of nowhere, like last night. I stopped at Meijer for some miscellaneous items, and thought, why not buy some arugula and spinach? What I was going to use it for, I didn’t really know. I just knew I needed to buy it.
Upon arriving home with said greens, I did a Pinterest search for chicken and arugula recipes. Some ideas sounded ok and I ended up taking thoughts from a few to put together this simple but tasty whole wheat chicken pasta with wilted greens, which features a browned butter garlic sauce.
What you’ll need (Only 6 ingredients!)
• 1-2 chicken breasts, chopped (can substitute for tofu or other meat if desired)
• 2 cups whole wheat rotini pasta
• Half a stick of butter
• A hearty handful of spinach, and of arugula
• 1 Tbsp garlic powder, or one clove chopped
• Pepper and parsley to taste
To start, begin boiling your water for pasta. While that’s getting ready, start melting half of the half stick of butter. Once it becomes more of a liquid consistency, add in the chicken and start to sautee. Season with pepper and parsley to your liking as it cooks. At this point you can probably start cooking that rotini. With whole wheat, I like to cook it about 13 minutes, since it has a somewhat thicker consistency that regular pasta.
Once your chicken starts to brown, add the rest of the butter to the pan, and turn up the heat. The goal is to slightly burn the butter as it melts. Your chicken can sautee through again, but focus on getting the butter darkened.
After draining the pasta, add it to the pan with the browned butter and chicken, then stir it all up. With this recipe, I’m not cooking the greens — just getting them to wilt. Add the arugula and spinach to your pasta and chicken, and stir a few times. And there you have it — a quick and easy meal that is both tasty and nutritious. Top it with a little parmesan if you desire.
Have you ever concocted a random recipe that turned out to be tasty? Comment about it below!