Mondays after work I have a fitness course until 5:30, so by the time I get home I am starving and looking for something quick to throw together. During my weekly food prep I put a few extra pieces of chicken onto the grill to have for some dinners this week. Monday I used one of the split breasts to make a quick pasta dish that I’m calling Chicken Tomato Basil Pasta which took about 15 minutes to make. While some rotini boiled, I diced the cooked chicken, sliced grape tomatoes and the rest of the frozen spinach I had into a skillet with about 2 tbsp of Ken’s light Balsamic Vinaigrette.
I am siked to have a basil plant in my kitchen again. Nothing better than fresh herbs in home cooking.
If I had had any cheese on hand I would have tossed that in too. Nolan and I both agreed that some chunks of fresh mozzarella would have taken this over the top. Aside from that this was quick and easy to make and very filling. This is why prepping some chicken breast at the beginning of the week is so important.