Healthy Chicks

Picture this scenario: You go to a restaurant with high expectations, and immediately order your favorite thing on the menu be it a large spinach salad with feta and chicken or your go-to Chicken Parmesan. Hunger fills your mind, as you fiddle your fork and sip on your water in anticipation for your meal to arrive. Then it comes and, well, it’s just not that good. It’s mediocre at best. There’s either too much sauce, or not enough sauce, or lacking any “zest.” You immediately think to yourself, “I could have made this dish a heck of a lot better myself, and saved a couple bucks too.”

Sound familiar?

I’m sure it does.

Don’t get me wrong. I adore wining and dining, when it’s done right. I’ll never attempt to make my own sushi, because I could never compete with the hole-in-the-wall place down the street from me that makes it perfectly every single time. And there’s nothing like a superb Italian restaurant, or eating at a 5-star seafood joint. There’s a time and a place for everything.

However, sometimes it’s nice – and much more practical – to just do it yourself, the way you want it.

In fact, cooking for myself (or friends, family, The Boy) is something I’ve grown quite fond of. I like having control of what goes on my plate, or what goes into my body. I love “experimenting” in the kitchen, even if sometimes it turns into a disaster rather than a miracle. It’s fun. Oh, and I 100% believe home-cooked meals simply taste…better.

That’s why the other night The Boy and I decided to take matters into our own hand, and whip up a healthy Chicken, Broccoli & Spinach Alfredo pasta. We didn’t want heavy cream. We didn’t want HUGE portions (although The Boy may disagree with that one). We just wanted something wholesome, delicious and simple.

And that it was.

Each and every bite was delectable.

It was filling without being too heavy.

It made for one happy girl and one very happy boy.

Want to make this light ‘n’ easy pasta dish yourself? Simply follow these steps…

What Ya Need:

*makes 8 servings

• Box of whole grain or brown rice spaghetti
• 1 bag frozen broccoli
• 1 bag frozen spinach
• large package boneless, skinless chicken breast

For Sauce:

• 1 c. low-sodium chicken broth
• 2 c. skim milk
• 1/2 c. to 1 c. shredded parmesan cheese
• 4 cloves garlic, chopped up well
• olive oil for cooking
• Italian spice blend (mix together about 1 tsp. of each basil, oregano, parsley and red pepper flakes)
• about 2 TB flour or corn starch for thickening (plus more to get desired thickness)

1. Cook the chicken on olive-oil coated skillet until lightly browned.

2. In the meantime boil the water to cook the pasta, and get started on the sauce. First, sauté the garlic in olive oil in medium sauce pan on medium-low heat. Stir in milk, chicken broth, seasonings and flour/corn starch. Stir constantly to thicken. Once sauce it too your desired thickness, mix in parmesan cheese and cover.

3. Throw in the pasta, and cook accordingly. Also, add the frozen veggies to the chicken and stir well on medium heat. Cover to cook thoroughly.

4. Drain the pasta, and mix in the broccoli, spinach and sauce. Serve with a light summer wine, and enjoy!