"Love the moment, and the energy of that moment will spread beyond all boundaries." ~ Corita Kent
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We had a great time creating moments to love with my cousin visiting from NYC last weekend. Great visit to Walker Art Center and Sculpture Garden, then one group was busy taking pictures of The Pope sitting at our dinner table… while others, unaffected by The Pope, were busy making pictures of their own.
RECIPE OF THE WEEK
This is a quick and easy anytime meal from Charlyne Mattox at Real Simple. I usually just use the whole box of pasta and a whole rotisserie chicken, plus a little more peas, garlic and cream.
CREAMY CHICKEN and SPINACH PASTA
- 3/4 pound gemelli, penne, or short pasta
- 1 cup frozen peas
- 1 tablespoon unsalted butter
- 2 cloves garlic, chopped
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken
- 5 ounces baby spinach (about 6 cups)
- Kosher salt and black pepper
- Grated or shredded Parmesan cheese
Cook the pasta according to the package directions in a large pot, adding the peas during the last minute of cooking. Reserve 1/2 cup of the cooking water. Drain the pasta and peas and reserve the pot.
Melt the butter in the pasta pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
Add the cream, chicken, spinach, and 1/2 teaspoon each salt and pepper and cook until the chicken is warmed through and the spinach is wilted, 2-3 minutes.
Add the pasta and peas and toss to combine (adding a little of the reserved cooking water if needed to loosen the sauce). Serve with Parmesan.