I love my crockpot. I really do. But sometimes I get bored of all the food tasting the same. Do you know what I mean? Sometimes I want crunchy meat or less liquid, darn it!
This recipe is a two parter. I toss the ingredients into the crockpot so that it will be cooking all day and I don’t have to mess with it.
But then when the spaghetti is cooking I take the chicken out and turn it into a sauce on the stove top. It is easy and worth the extra effort. You are going to be standing there with your pasta anyway.
You will need:
2 chicken breasts
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 (optional, I left it out)
a splash balsamic vinegar
1 lb spaghetti, or preferred pasta
Thoroughly wash your baby spinach.
Toss your chicken breasts into the crockpot.
Pour the mustard on top of the chicken.
Put all the spinach on top of the chicken. You may have to squash it down to make it fit. But don’t worry the spinach will shrink way down. You will start to wonder if you should have stuffed even more into your crockpot when it is all over.
Turn your crockpot on low and and go about your day. Let cook for about 4 hours, 5 if your chicken is frozen when you put it in.
About 20 minutes before you want to eat dinner. Fill your 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 if you are using it.
Saute it for a few minutes. Remember, not an exact science. Just saute it around until the excess liquid is mostly gone.
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 you cook your pasta.
Stir it every so often. If it seems too liquidy, turn the stove up to high for a couple of minutes, but make sure you stir continuously during that time.
Oh yeah. Come to mama.
Add some freshly grated Parmigiano-Reggiano on top. Or sprinkle your green container of Kraft Parmesan on top like the classy people do. And yes, I count myself among those classy people.
My 12 year old son said, “I love this, Mom. It is really good.”
I am choosing to ignore the tone of surprise in his voice.
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