My Ginger Chicken and Spinach Pasta Salad
Ginger Chicken and Spinach Pasta Salad
1 bag fresh spinach (you’ll want about a cup of cooked spinach per person)
1 lb of rotini pasta (I used the tri-colored veggie pasta, but one could use whole wheat, etc.)
1 small rotisserie chicken (I got one from a local grocer but a baked chicken works well too.) Chicken is 3-5 lbs approx. (cooked..great way to use those roast chicken leftovers!)
2 teaspoons minced garlic (either fresh or jarred. If garlic powder, use about ½ teaspoon)
2 tablespoons of red wine vinegar
2 tablespoons of minced ginger (either fresh or it can be found in the produce area already minced in a tube. This is what I had on hand so I used it.)
2 tablespoons of extra virgin olive oil
Salt/pepper to taste
In a large sauté pan or even a dutch oven (you’ll want a pan that is deep enough to take the spinach before it wilts) heat on medium-high heat the olive oil, red wine vinegar, garlic, and ginger.
In another pot boil the water for the pasta according to the package directions.
Once the pan with the ginger and garlic, vinegar, etc is nice and hot and you can smell the ginger, throw in the fresh spinach. (If you use frozen spinach, make sure it is well thawed and drained first). Toss the spinach in the fragrant mixture until it wilts and is a dark lovely green color. It doesn’t take long…only about 2 minutes or so. Once it is wilted, turn it off.
Drain pasta once it is al dente (according to package directions) and toss into the spinach mixture. Toss together well.
Take the rotisserie chicken (which is precooked if you bought one from the grocer deli. If you didn’t make sure the chicken is cooked) and cut into bite sized chunks. Toss into the pasta and spinach.
Serve warm and this recipe serves 4 – 6 people approx.