by Healthy Recipe Mom, Tricia
“It was sooo yummy! The boys…loved the taste and texture of the noodles….and they happily gobbled it all down — and that spoke volumes!”
PANS/EQUIPMENT: Skillet, small and large sauce pots
PREP TIME: 10 minutes
COOK TIME: 20 minutes
NUMBER OF SERVINGS: 6 or more depending on ages
2 chicken breasts or 4 thighs, cooked (no antibiotics!)
Cut into bite sized pieces and set aside.
1 1/2 packages (15 ounces) Vita Spelt Wide Spelt Noodles
In large pot, boil water for pasta and begin cooking following package directions. Reserve some of the cooking water.
4 ounce tub of light Boursin cheese (or herbed cream cheese)
Place Boursin cheese aside in a small pot to be heated just before the rest of the dish is ready.
2 Tablespoons extra virgin olive oil
4-6 cloves fresh garlic, minced
2-3 Tablespoons julienned sundried tomatoes
1-2 shallots, minced
Fresh ground pepper **
Heat olive oil in skillet, add garlic and sundried tomatoes, salt and pepper and shallots. Cook until tender.
4-5 ounces fresh spinach leaves
1/3 c frozen green peas
Add spinach (bunches at a time), until just tender, then toss in peas just long enough to heat. Turn on the Boursin pot and add water from the pasta a little at a time to thin into a creamy sauce. Add chicken to the vegetable mixture and then pour sauce over the top – toss and serve. (Taste and add salt and pepper again, if desired.)
OPTIONS: Tricia uses 2 chicken breasts in her recipe – feel free to add extra chicken for more protein balance. If your family likes goat cheese, try substituting soft goat cheese for Boursin cheese.
** The Family Food Experts recommend replacing ground black pepper with a dash of cayenne for better digestion.
RECIPE SOURCE: Tricia’s recipe
5 FOOD COLORS: tan, white, golden, red, green
6 FOOD GROUPS: poultry, whole grains, essential fatty acids, vegetables, fruits, dairy
- Vita Spelt Wide Spelt Noodles
- Chicken breasts or thighs (no antibiotics!)
- Extra virgin olive oil
- Fresh garlic
- Sundried tomatoes
- Frozen green peas
- Fresh spinach leaves
- 4 oz. tub of light Boursin cheese or herbed cream cheese
- Sea salt
- Fresh ground pepper or cayenne