Right now, we’re having a nasty heat wave where I live. It’s so hot up here that turning on the stove makes me sweat and the power company smile. So I needed to come up with a dish that could partly prepared early in the morning before the heat begins and yet still ready to serve at the end of the day.
Here’s what I came up with.
Fusilli and Chicken on Spinach Leaves
In the morning, prepare a half-box of Fusilli according to the directions on the box. While the Fusilli is cooking, grill skinless, boneless chicken breasts or tenders. (I used tenders in this recipe, but that was because it’s what I had on hand.)
Once chicken is cool, place in airtight container and refrigerate.
After the Fusilli reaches desired tenderness, rinse with cool water then rinse with olive oil. Put in an airtight container and refrigerate.
When you’re ready to make dinner, wash spinach leaves and tomatoes. Set spinach aside and dice tomatoes, carrots, and artichoke heart. Mix diced veggies with spinach leaves.
Remove pasta and chicken containers from refrigerator. Mix pasta with salad and place in a casserole dish. You can add the chicken cold or reheat it. I’d recommend serving it cold because you can save the leftovers for another day.
Cut chicken into bite-sized pieces and layer on top of pasta salad mixture. Sprinkle with Feta cheese. (As you can see from the picture, sprinkle means something different to the six-year-old who wants to be a chef.) 🙂
To preserve freshness, allow everyone to add their own dressing after dishing onto their plates. Plus, then everyone gets to pick his or her own favorite dressing.