Sometimes I get home late, am very tired and have little in my fridge. On my drive home last night I thought about what was in the fridge knowing the pickings were scarce. I got to scheming and had a plan. I called Kyle to put a pot of water on the stove and after I walked in the door to the time we were sitting down to eat just 25 minutes passed by (which includes some time with my dog and a quick change into comfy clothes)!

This is a quick, healthy and savory meal! You can certainly adapt it based on ingredients in your fridge.

INGREDIENTS:
-chicken breast
-spinach
-cherry tomatoes
-1/2 an onion (I recommend shallots if you have them)
-whole wheat penne
-2 cloves garlic
-1 tbsp olive oil
-1/2 cup chicken broth
-few tbsps of balsamic vinegar
-salt and pepper
-Parmesan cheese

INSTRUCTIONS:

Marinate your chicken in balsamic vinegar, salt, pepper and Italian seasonings for a few minutes. Meanwhile add the garlic and onion to a sauté pan in olive oil. Add red pepper flakes for some spice. Season with salt and pepper. Add the pasta to the boiling salted water.

Put the chicken on a grill pan on medium to high heat. Flip after 4-5 minutes depending on how thick your chicken is.

Cut the tomatoes in half and add to sauté pan with balsamic vinegar. Let it cook down for a few minutes. Add chicken broth and reduce some more. Season with salt and pepper.

Add the pasta to the sauté pan then add the spinach and mix well.

Plate your pasta and chicken and grate fresh parmesan cheese on top. Enjoy!

The next day:
I’m not a fan on heating up leftover chicken, I think it has a funny taste. So this morning I cut up the left over chicken, added some chopped celery, and a squirt of low fat mayo. I put it on whole wheat bread on top of a bed of leftover spinach. This way I don’t waste any food and I get a whole new meal out of my dinner.