If you need a way to make quick dinners, you might consider boiling up a whole chicken or two (chickens are smaller in Europe, no hormones used here!) deboning it, shredding it, and bagging it in freezer bags to use later.
I work 40 + a week. I am tired when I get home and believe me, I do not always feel like cooking when I walk through the door.
Last night I had no idea what would end up on our table for dinner and had next to no energy left to cook. I was tempted to boil dogs and saurkraut and call out “dinner’s ready, come and get it”. Instead, I found about a cup and 1/2 of shredded boiled chicken in the freezer from a couple of months ago and turned it into a fantastic and very tasty dinner in about 30 minutes.
500 grams Taglierini ai Spinaci (purchased at Hofer – Spinach fettuccine)
1 1/2 cups shredded boiled chicken
1 cup (250 ml) cream
2 – 3 heaping tablespoons crème fraiche
6-8 sun-dried tomatoes (the kind that are packed in oil)
salt & freshly ground black pepper to taste
grating of fresh nutmeg
1/2 teaspoon dried chili flakes
1/2 – 1 cup frozen spinach (microwaved & drained)
1 cup finely grated parmesan cheese (fresh is best)
Large pot of boiling salted water to cook the noodles. Cook them until they are al dente – approximately 7 – 9 minutes or according to the package directions. When done strain and put aside.
Cook the frozen spinach in a microwave oven on high (do not add water) for about 5 minutes, take it out and squeeze out the excess liquid. Set it aside for later.
Pour the cream and crème fraiche into a large, deep, frying pan, add salt and pepper and a grating of nutmeg, chili flakes, salt and freshly ground black pepper (to taste), add the sun-dried tomatoes with a bit of the oil they were packed in and bring the mixture to a boil. Add the chicken and the spinach, let it cook for a minute or 2. Turn off the heat.
Add the noodles and toss everything together. Stir in the grated parmesan.
Serves 4. Leftovers are great reheated for lunch the next day!