>This is a repeat from last fall. I pulled it out again because we’re really busy right now (translation: not much time to cook) and the spinach is growing like crazy!
Chicken, Spinach, and Tomatoes Served with Spaghetti
2 chicken breasts (I thawed them over the dying coals after cooking on the grill)
2 tsp Dijon mustard
2 packages (8 ounces each) baby spinach, or 1 pound washed and dried fresh spinach leaves
2 cans diced tomatoes, drain liquid
small onion, thinly sliced
1/4 cup diced green pepper
herbs as desired (I used a little fresh basil and thyme)
a splash balsamic vinegar
1 lb spaghetti, or preferred pasta
Thoroughly wash spinach. Place diced chicken in the crockpot. Drop the mustard on top of the chicken. Next, add all the spinach on top of the chicken. Squash it down as needed to make it fit. The spinach will shrink in the cooking process.
Let cook for about 5-6 hours on low. About 20 minutes before serving, fill spaghetti pot with water and set to boil. Open up and drain the cans of diced tomatoes. Dump them into a skillet. Add the balsamic vinegar and onion. Saute until most of the excess liquid is gone (a few minutes). Scoop out the chicken and spinach from the crockpot and add to the tomatoes. Mix it all up and allow to simmer on low while the pasta cooks. Stir often. Add some freshly grated Parmigiano-Reggiano or Feta cheese on top.
My only question: could I do this with fewer pots and pans? One of the great advantages to using a crockpot is having fewer cooking pots to wash. I wonder if the other ingredients (onion, tomatoes, etc.) could simmer in the crockpot with the chicken and the spinach. What do you think, bloggie friends? The spinach will be ready for harvest again soon, so I’ll take your ideas and suggestions.