Grilled Marinated Lemongrass & Ginger Chicken and it was so delicious, I decided to marinate a batch of chicken breasts and freeze them for another day...and today was THAT day.
But at about 4:30 this afternoon I realized that I really wanted to make a pasta so I could remind everyone that this week's Presto Pasta Night Roundup will be hosted by the Judith of Think On It direct from Umbria in Italy..who better to give this week's roundup a truly Italian flavor.
So I did what anyone who needs a quick dinner would do....I boiled some pasta.
This time around it was Kamut Rotini for a healthful variation. While the water for the pasta was cooking I pan grilled some chicken breasts (a couple for dinner and a couple for wraps or sandwiches for my Honey to take to work tomorrow) and saved the marinade.
Once the pasta was al dente, I drained it and used the pot to make the "sauce" ...Notice this is probably the first time I haven't actually written a formal recipe.
Sauce: I use the term loosely....
In the empty pasta cooking pot, pour in the reserved marinade and bring to a boil. Reduce the heat to medium and cook for another minute or so to make sure any chicken juices have "cooked".
Add the pasta back to the pot and toss well. Add some coarsely chopped baby spinach...about 2-3 handfuls (I was going to use cilantro, but didn't have any and when I was hunting for some I discovered the spinach). Slice the chicken breasts cross-wise into strips and add to the pasta. I found the "sauce" had evaporated so I added a spritz of milk and a splash of some white Zinfandel that I had opened for the St Tropez Chicken I served the other night.
My Honey loved it so much...he wants leftovers for lunch tomorrow....sometimes blindly adding "a bit of this...a bit of that" is the perfect recipe.
Don't forget to email your Presto Pasta Night dishes to Judith...decobabeone AT yahoo DOT com
Hope to see you at the roundup.