Monthly Archives: July 2015

Hasty Tasty Spinach-Chicken Pasta

You’ve had a long day. All you want to do is collapse in a chair and be served dinner. But you’re on a budget and trying to eat healthy meals, so you prefer eating at home instead of a restaurant. What a dilemma.

Sound familiar? Been there, done that. So I keep a few speedy-to-the-table meals in my cooking arsenal, including Hasty Tasty Spinach-Chicken Pasta. This one uses leftover, cooked chicken (but you could substitute other cooked meats or chopped Portobello mushrooms) and a package of triple-washed spinach. I also use a jar of light Alfredo sauce from my pantry (I stock up when my local grocer has a BOGO–Buy-One-Get-One-free). My recipe serves two, but you could easily double it. It’s thirty minutes, max, until you’re sitting down to enjoy your meal.

Even with the prepared sauce, this meal is fairly light and packed with nutrition. Don’t feel guilty for using prepared sauce when you’re eating almost two servings of iron- and fiber-rich spinach. Busy schedules call for compromise.

Note: For this recipe I used my Fasta Pasta microwave oven cooker to prepare the farfalle while I made the dish using my 12″ Gourmet electric skillet (by Kitchencraft). Use whatever cookware works best for you.




Serves 2


  • 2 ounces (1 serving) dried bowtie (Farfalle) or shell pasta
  • 2 cups cooked chicken, cubed
  • 1 package (3-4 servings) spinach salad mix, washed and ready to eat
  • Kosher salt
  • 1 jar prepared Alfredo sauce, your choice.
  • 1/2 tsp. freshly ground nutmeg
  • 1 clove garlic, grated or pressed
  • 2 Tbsp. Parmesan cheese


  • Cook pasta in a separate pan or in a microwave oven pasta cooker until al dente. Salt generously.
  • In a large covered skillet or electric skillet, wilt fresh spinach over low heat (225°F)
  • Add the cooked chicken, cover, and simmer for 5 minutes.
  • Add the jar of Alfredo sauce, stir, and cover. Heat through 2-3 minutes.
  • Stir in cooked pasta, season with the grated garlic and nutmeg. Turn off heat.
  • Divide and serve, garnished with Parmesan cheese.Enjoy.

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Tip: Cooking for one? Leftovers taste great cold, too. Save half to take for lunch.

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Filed under chicken, pasta, spinach

Hasty Tasty Shrimp “Campy” ☺

Handheld vegetable spiral slicer by Spiralife

Handheld vegetable spiral slicer by SpiraLife

I previously posted about my new spiral vegetable slicer, the SpiraLife. Today I challenged my husband to try my lightened, low-carbohydrate version of shrimp scampi. He had his doubts. He loves his pasta, and substituting spiral-cut squash didn’t appeal to him. But he’s a good sport.

I call this dish “campy” because it’s a fake-out, and I also thought the name “shrimp campy” cute. You may call it anything you wish, but please give it a try. It’s healthful, filling, and tasty.


Hasty Tasty Shrimp “Campy”

Serves 2


  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper



  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.


The verdict? My husband admitted it tasted better than he expected. He even said I could make it again. So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

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Filed under scampi, Shrimp, Zucchini