Doesn’t matter how you say it, doodles or noodles, this pasta dish is sure to please. Moms like it because it’s made with spinach a peas (yay for vegetables) and kids love it because the green noodles are yummy. This dish is a complete meal with a full servings of vegetables, protein and carbs. It’s an easy to prepare family-pleaser you’ll want to keep in your arsenal from now on.
Serves a family of 4.
Cook enough whole wheat spaghettini noodles in salted water to feed four adults.
Meanwhile, take four boneless, skinless chicken thighs. Pat them dry and sprinkle them with salt and pepper.
Heat 1 Tbsp olive oil in a frying pan on medium heat. When the oil shimmers, place the chicken thighs into the fat- then touch nothing for about three minutes. Flip the thighs over and repeat on the other side so everything is nice and browned. Remove the thighs from the pan and set aside.
Put the following ingredients into the pan:
1/2 c. white wine, stirring to loosen up any bits of chicken stuck to the bottom
1/2 tsp salt
1 Tbsp dried tarragon
1 clove garlic, minced
Put the chicken back into the pan and bring these ingredients to the boil. Cover and simmer for 10 minutes. While this is happening, thaw 1/2 package of chopped frozen spinach. (The easiest way to cut a pkg of frozen spinach in two is to either do the deed when you bring it home from the grocery store and it’s already half melted, OR leave it on the counter so that it softens a bit first). Store the other half of your spinach in the freezer for the next time you want to make this dish. Remove your chicken from the pan and set aside. Place spinach and about 1/2 c. frozen green peas into your pan and stir until everything is ‘melted’ and mixed up. Then transfer your green sauce into a blender, add 2 Tbsp of cream, and ‘hit it’ until it mixes into a velvety, smooth bright green sauce.
Serve sauce over noodles and top with chopped chicken.
You can tell by the speckling of spinach sauce on Leela’s face that this meal was quite popular.