Okay, okay. I admit it. I also found myself eating at least another helping, standing next to the sink while I pretended to “clean the kitchen” after dinner. It’s just that kind of pasta dish. And there’s even better news: the recipe is so simple, and full of things that are likely already hanging out in your fridge, that you might just rely on this one all summer long.
I love a quick dinner, and I’m guessing I’m not alone here, not just because it cuts down on the amount of time I have to listen to three small people begging for a banana while I’m juggling a hot pan and a baby, but because even a kid-friendly dinner as simple as this counts as a fresh cooked meal. That’s something that matters deeply to me, and also to Mark Bittman. Not bad company to be in. It’s also a one-pot meal if you don’t count the chicken. And by all means, if you can get your hands on the rotisserie sort that the good people at the grocery store cook ahead of time for you, do that immediately. (My favorite is from Costco.)
One more thing, we used frozen organic spinach because it’s easy to have on hand all year round but add or substitute anything that your family enjoys. That’s how you’ll get the maximum amount of green good stuff into the little guys, possibly three times over.
- ½-3/4 box farfalle (bow tie) pasta
- ½ cup white wine
- ½ cup Greek yogurt
- ½ cup shredded mozzarella or Parmesan cheese
- 1 cup frozen organic chopped spinach
- 1 teaspoon salt
- ½ teaspoon pepper
- 3-4 boneless chicken breasts, cooked and diced (about 1½ cups)
- 1 teaspoon salt
- ¼ cup fresh basil chiffonade
- 1 cup pasta cooking water, reserved
- *Optional: juice of 1 lemon, extra Parmesan cheese
- Boil pasta according to instructions -- minus 2 minutes. Drain pasta in colander.
- Using the pasta pot combine wine, yogurt, cheese, spinach, salt and pepper. Heat for 1-2 minutes to reduce wine and melt cheese. Add pasta to pot plus chicken and basil then stir, adding reserved pasta water as needed.
- Optional: add freshly squeezed lemon or extra Parmesan cheese on top.