It must be May because I spent last night spring green with envy. I even took it out on my dinner. As it was my first full day back, I decided to give myself a hall pass on the gym and put my stretchy pants immediately upon getting home (HC thinks my priorities are a little out of whack). There was a lot of television to catch up on, not to mention a rather out-of-control Google Reader. I poured myself a glass of wine, took out a chicken breast and decided to appease my health-hungry tummy with something seasonal, already in my house and delicious. This is what we came up with:
Spring Green Chicken with Pesto, Spinach, Goat Cheese and Whole Wheat Pasta1 small chicken breast (4-5 oz)
1/3 cup of defrosted frozen spinach
2TB of prepared pesto (Made a big batch WAY back when and am still living off the fruits from my freezer)
1 oz Herbed Goat Cheese
Whole wheat spaghetti
I started with light salt and pepper on either side of my chicken breast and then threw it into a heated skillet coated with Pam and about a TB of extra virgin olive oil. Med heat for 5 min on each side but be sure that it’s cooked through as thickness varies. As the chicken begins to brown on one side, turn it over and schmear about a ½ tsp of the pesto over the top to finish cooking. Transfer to a plate, cut to bite-size and keep warm.
In the meantime, cook your pasta. When done, add the rest of the pesto, the chopped spinach, crumbled goat cheese and chicken. Toss and serve a healthy meal that tastes a lot richer than it is!