The very few times I make pasta, I like to try to incorporate all sorts of veggies, etc. that I may have lying around in my fridge. Last night, after a little retail therapy on my walk home from work, MAH & I took a quick peek into my fridge to try and toss a few things together. This is what we came up with: a.) Mushrooms that we wash, sliced, and sautéed with dried oregano, olive oil, kosher salt, and some fresh ground black pepper. b.) A bag of fresh spinach that we cooked down with a little bit of olive oil and fresh garlic. c.) two boneless, skinless chicken breasts we poached with a whole onion, two fresh garlic cloves, about a cup of left over low-sodium chicken stock, water, and a nice big splash of white wine (these chickies were actually from my freezer that I had taken out yesterday morning, figuring I could do something with them for dinner last night/lunch today.). d.) Pine nuts that were tucked away in my freezer. We let them thaw, tossed them in a tiny bit of olive oil and kosher salt, and broiled them on low until they were nice and toasted. e.) A wedge of smoked gouda cheese from Trader Joes that I had picked up a couple weeks back.
After poaching the chicken, sautéing the mushrooms and spinach, and toasting the pine nuts, we combined it all in the big stock pot, tossed with my favorite “No Yolk” noodles (that we had quickly boiled while everything was cooking), seasoned with a little olive oil, kosher salt, and more fresh ground pepper, and topped with some freshly shredded smoked gouda cheese. (Sorry folks, no measurements for this recipe… just wing it. 🙂 You’ll be surprisingly impressed!)
*Quick tip when poaching: make sure the chicken is completely submerged in the liquid while cooking. Before you add the raw chicken, sauté the onion, garlic, and liquid. Let come to a boil, then add your raw chicken. Bring back to a simmer, and let simmer for about 30 minutes, until chicken is completely white all the way through. Let chicken cool. With two forks, shred chicken. Voila!