It started the way it often does. I had a couple of thawed chicken breasts. I had a lot of organic baby spinach wilting away in the fridge. And then there were the luscious red ripe tomatoes calling to me, saying "Don't let us go to waste, either!" Food speaks to me, you see.
And as I often do, I made something up. Ingredients drive what limited creativity I have as I mentally group various potential additions, trying to find one that seems exactly the right fit for what I want to achieve for dinner that night.
This night, I felt the mood should be light. Something vegetably yet savory. Something with a bit of zing that would cling softly to a nice, lean pasta, like cappellini. So, that's what I went for.
When I cook, I don't measure, so the following is my best guess at what I did.
First, I put water on to boil for the whole-wheat cappellini I was using, and then...reader, I boiled it.
As Jamie Oliver would say, I started the sauce with a couple of lugs of olive oil, heated to a fine warmth, along with a couple of tablespoons of butter. It's all bettah with buttah.
Then, I added the chicken breasts, sliced into about half-inch pieces, and knocked in a few good dashes of oregano. After letting that sizzle up until the chicken was cooked completely, I tossed in tomatoes, letting them get to sizzle. Then came the spinach, lid on top to give it a good wilt, then stirred. With a nice wilt on, I added in the juice of a single lemon, some ground sea salt and ground pepper. For the finale, I sprinkled freshly grated Parmesan over the entire thing and heated it all through.
Pop this on top of the steaming toothy cappellini, add more Parmesan as needed and a good, crusty hunk of ciabatta, and you're good to go with a light, savory, satisfying bowl of food that won't make you feel terribly guilty. This was a fast, easy, and absolutely beautifully colored dinner to make, and it received The Viking seal of approval, high praise indeed.