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Chicken and Broccoli Pasta Frittata with a Simple Spinach Salad

Okay.  I almost didn't even bring this "public" since it's not much of a looker.  But the more I thought about it, the more I decided to go ahead and share it.  Why?  Because for being such a quick and simple meal to throw together, it was pretty darn delicious.  I can't deprive you of delicious.  I know that a white plate under the blinding sun didn't help any, either.  But when it turns 55° for a day or two in the midst of the normal 30°'s...and gloriously sunshiny to boot...I am not in control of my actions.  Mother Nature took over.  Before I knew it I was dragging picnic tables across driveways and basking in the warmth on my cheeks and nose. 
Perhaps that's what made this meal so fantastic?  Nah...but it definitely played a part.  This is perfect for brunch or even a light lunch.  Although I feel kind of odd saying that pasta makes anything light...but in this setting, I think it rings true.  As long as you just have your one serving and don't dive in for seconds.  Maybe not so light anymore then.  But I'll let you decide what kind of meal you need. 
Chicken and Broccoli Pasta Frittata
makes 4-6 servings

1 c. broccoli florets (smallish)
~½ c. onions, small dice
2 Tbs. olive oil
1 c. cooked pasta, I used gemelli
~1¼ c. cooked chopped chicken
2 Tbs. chopped, fresh Basil
¼ tsp. salt
¼ tsp. freshly ground black pepper
8 eggs, beaten
½-1 c. shredded mozzarella cheese

Preheat oven to 400° F.  In a large, non-stick skillet (that can go in the oven), heat oil over medium and sauté broccoli and onion until tender, ~5 mins.  Stir in pasta, chicken, basil, salt, and pepper and let cook until everything is just warmed through, 1-2 mins.  Pour eggs over mixture, running a spatula around the edge to lift the eggs as they set, allowing the uncooked eggs to run underneath.  Continue until mixture is almost set.  Sprinkle cheese over top and slide into the oven for 5-10 minutes, or until frittata is set and cheese is melted.
Simple Spinach Salad
(from same issue of BHG)
make 4 servings
1 Tbs. lemon juice
1 Tbs. olive oil
1-2 tsp. honey
4 c. baby spinach
salt & freshly ground black pepper

Whisk together first three ingredients in a large bowl, add spinach and toss to coat.  Season with salt and freshly ground black pepper.

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PPN is being hosted at Debbi Does Dinner...Healthy & Low Calorie this week.
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