Chicken and Spinach Béchamel PastaPosted on Sep 27, 2013 | 3 comments
Italian food is my favorite! And guess what? I love pasta! Besides chocolate, its definitely a guilty pleasure of mine! This Chicken and Spinach Béchamel is quick and easy and of course super delish! I love cooking with spinach, because it is rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients and flavonoids to provide you with powerful antioxidant protection. We all know that spinach is the source of Popeye’s superhuman strength, which of course is a good reason to eat it, right!?! I love to cook, but the most important thing to me when I cook, is to cook meals that are healthy and good for you! There are so many foods out there that taste great, but they are horrible for you and the ingredients have damaging lasting effects! At Fashionably Organic, I have always made my dishes with a healthy spin, so you can feel comfortable eating each and every bite! I hope you enjoy this dish as much as my family did! Bon Appétit!
Organic Whole Wheat Linguine noodles
1 Bag of Organic Spinach
2 Organic Chicken Breast
1/2 sweet onion
2 cloves of garlic
Handful Fresh Basil
Salt and Pepper
Béchamel Sauce (Or 1 jar of Alfredo Sauce)
Place a grill pan with a couple tablespoons of EVOO over a medium high heat and brown each side of the chicken breast about 3 minutes on each side. Then turn to medium heat and cover, for about 15 minutes, while you prepare the pasta and the Béchamel sauce. Bring a large pot of salted water to a boil. Add the linguine pasta and cook until tender, but still firm to the bite, stirring constantly in the beginning to prevent it from sticking together, about 8 minutes. Meanwhile, in a large saute pan, heat the EVOO over medium high heat. Add the diced sweet onion and saute until soft, about 3 minutes. Add the minced garlic and saute until the garlic is golden brown and the sweet onion is translucent, about 3 minutes (being careful not to burn the garlic). Add the bag of spinach to the pan, season with salt and pepper and cook the spinach down, about 3 minutes. Meanwhile, chop a handful of fresh basil and set aside. Remove the garlic, onion, and spinach and place in a bowl to the side, while you prepare the Béchamel sauce. Once the Béchamel suace is prepared add the spinach, garlic, and onion back into the pan and stir. Drain the pasta and toss in the Béchamel, making sure each strand is coated. Uncover the chicken and shred. Add the shredded chicken and freshly chopped basil to the pasta and toss. Place the pasta in a shallow serving bowl and serve immediately! Garnish with a sprig of fresh basil. (QUICK TIP: If you decide to use a jar of Alfredo sauce, add the jar of Alfredo to the onion, garlic, and spinach. Drain the pasta, shred the chicken, add freshly chopped basil, more salt and pepper to taste, place pasta in a shallow serving bowls and serve immediately. Garnish with a sprig of fresh basil).
Ingredients for Béchamel Sauce:
5 tablespoons of unsalted organic butter
1/2 cup of whole wheat flour
4 cups of organic skim milk (for a richer flavor use whole milk)
1/2 teaspoon of salt
1 teaspoon of pepper
Pinch of freshly grate nutmeg
Recipe for Béchamel Sauce:
In a saucepan, melt the organic butter over medium heat. Add the whole wheat flour and whisk until smooth, about 2 minutes. Gradually add the organic skim milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth and creamy, about 10 minutes (do not let the Béchamel sauce boil). Remove from the heat and stir in 1/2 teaspoon of salt, 1 teaspoon of pepper and a pinch of nutmeg. If need be, season the sauce with more salt, pepper and nutmeg to taste. (The sauce can be made up to 3 days ahead of time, cool and pour into a mason jar, and refrigerate).