Tuesday mornings are up there on my favorite time of my week because I have Bible Study and I just love it so so much! We’re doing the Beth Moore Inheritance study, and if you haven’t done one of her studies, YOU SHOULD! She is an amazing author as well. I’m in the middle of reading one of her books right now too. She is so gifted with words and is able to paint pictures for you so you can look at a situation, and even if it’s only in a self preserving way, back off from making a bad decision in an already bad situation. I know each one of us has so many things we’re always going through, and misery sure does love company! BUT. Remembering we don’t have to fix everything or everybody, and quite honestly it’s not our job, might help you gain peace of mind. This is a quote from her book that I read this week, “To stir the pot we’re drowning in doesn’t do anything but intensify the undercurrent and draw us down further.” Um. Brilliant. Is there something you’re going through that has light at the end of the tunnel if you just let go of the reins?
This recipe is from Back To The Roots, and is essentially replicating the Penne Rosa from Noodles & Company. SO GOOD! Hopefully you love pasta as much as I do, because as an Italian, there are probably going to be more pasta recipes to come! I’m not allowed to disclose any secret family recipes, but just know that we have pasta for every occasion. It’s supplemented with the traditionals, but there are always pasta dishes at all our family get togethers! For example, on Thanksgiving, we have the turkey, yes, and the sweet potatoes and smashed potatoes and gravy and cranberries…but don’t forget the 2-3 different types of pasta we serve accompanied by homemade sausage and meatballs. Forget the Freshman 15lbs, talk about the Holiday 100lbs!
I seem to have gotten off on a rabbit trail. All I was trying to say was that I love pasta and hope you do too!
What You Need:
- 1 Chicken breast! Never feels like a good idea to put the raw chicken pieces in the picture of ingredients. The original author used Shrimp, but I thought Chicken was better in it.
- Olive oil
- 4 cups of spinach
- 12 oz of penne
- 1/2 of 0% Plain Greek Yogurt
- 4 sliced mushrooms
- Grated Parmesan cheese for topping
- Red pepper
- 4 cloves of chopped garlic
- Salt and pepper
- 1/2 cup of marinara sauce (normally don’t like store marinara, but the Safeway brand was actually pretty good)
1. Follow penne cooking instructions from box, minus suggestions of adding salt. Pasta will take about 10 minutes to be done, so get started on everything else so they finish at about the same time. After you drain the pasta, set it aside.
2. Turn stove to Medium-low heat, and generously coat a large skillet in olive oil. Once hot, add garlic, a pinch of red pepper and let simmer for a couple minutes.
3. Next, add diced tomatoes, mushrooms and some dashes of salt and pepper. Let sit for about 5 minutes.
4. While that is cooking, dice chicken into chunks.
5. Turn stove to medium-high and add chicken.
7. Add spinach to skillet and cover til spinach wilts. You may need to stir it periodically, but keep it covered as much as possible.
8. Add penne, yogurt, marinara sauce and stir well.