Hello from TINA KASHIAN! Here in South Jersey, the leaves are still falling, and the air is crisp and cool but not cold. My family serves a traditional Turkey for Thanksgiving, but also Armenian and Mediterranean sides. I’m sharing a Chicken Feta Spinach Pasta we served one year as a side dish. The kids liked it. I first found this recipe on Pinterest and made it my own. Enjoy!
Ingredients:
8 ounces uncooked pasta
2 chicken breasts cut into bite-size pieces
1 tablespoon olive oil
¼ teaspoon dried oregano
¼ teaspoon garlic powder
1/3 cup chicken broth
½ teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 – 10.5-ounce container grape tomatoes
1.5 cups packed fresh spinach
5 ounces crumbled feta cheese
Parmesan cheese to taste
Directions:
Boil a large, salted pot of water for the pasta and cook
it al dente according to package directions. Add olive oil to skillet
and heat. Add chicken, dried oregano and garlic powder.
Cook over medium-high heat for 6 minutes, stirring
often. Chicken should be close to cooked.
Remove chicken from pan and set aside. Add chicken
broth, Dijon mustard and lemon juice to the pan. Sir until the mustard dissolves.
Let simmer for one minute.
Add tomatoes and cook for 5 minutes, stirring occasionally.
They should fall apart and make a nice tomato sauce.
Add chicken back to the pan. Heat through. Stir in spinach
and feta cheese. Let spinach wilt and then toss everything with the sauce and
the pasta.
Add freshly grated parmesan and serve hot. Enjoy!
Readers: What is your favorite side dish? For Thanksgiving? Or
any time? Please share for a chance to win a signed, print copy of my holiday
cozy, “Mistletoe, Moussaka and Murder.” U.S. Only for print.
Christmas is coming and this is the festive read for you!
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Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . .
Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
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Mash potato's. cheetahthecat1982ATgmailDOTcom
ReplyDeleteMy favorite is sweet potato casserole.
ReplyDeleteJess
Maceoindo(at)yahoo(dot)Com
Side dishes are like books - so many and so little time. My favorite would have to be a very festive salad with baby or spring greens, tomatoes and some fresh blueberries, strawberries, craisins, chopped nuts, fresh mandarin orange, chopped bacon and french fried onions for a topper. With a flavorful vinaigrette dressing on the side to drizzle or for dipping bites in. Thank you for the chance to win. madamhawk at gmail dot com
ReplyDeleteGreen bean casserole! ckmbeg (at) gmail (dot) com
ReplyDeleteto be honest i'm not into big holiday meals - too much and too rich food for me at one time. so no favorite sides for any holidays.
ReplyDeletefruitcrmble AT comcast DOT net
Roasted vegetables
ReplyDeleteWskwared(at)yahoo(dot)com
I would say my favorite Thanksgiving dish is always going to be stuffing. aprilbluetx at yahoo dot com
ReplyDeleteSince we only make it at Thanksgiving, my mom's stuffing is my favorite TG side, otherwise, I love roasted vegetables, cauliflower, sprouts, mushrooms, zucchini, peppers, tomatoes, potatoes, winter squash, take your pick! makennedyinaz at hotmail dot com
ReplyDeleteMy favorite Thanksgiving side is my grandmother's made from scratch cornbread dressing with gravy and cranberry sauce!
ReplyDeleteNancy
allibrary (at) aol (dot) com
My favorite side depends on who's cooking.
ReplyDeleteThis sounds lovely. I think I'll add onions and garlic because, well, why not?
libbydodd at comcast dot net
Described this to my husband and he asked that we have it tonight! And we are.
DeleteMy favorite side dish is the stuffing.
ReplyDeleteSide dish I love is Scalloped Potatoes deborahortega229@yahoo.com
ReplyDeleteMy favorite Thanksgiving side dish is the stuffing.
ReplyDeletejtcgc at yahoo dot com
Thank you for the Chicken Feta Spinach Pasta recipe! Sounds delicious and I will be trying it.
ReplyDeleteMy favorite side dish has to be my mom’s version of the green bean casserole. I’m not sure if she found this recipe or made it up or combined the two, but we’ve had it on our table for Thanksgiving and any other time I can manage it since I was very young. (I’m not 71 LOL)
Green Bean & Shoepeg Corn Casserole
Serves 8
Ingredients
1 can French style green beans, drained
1 can white shoepeg corn, drained
1 can celery soup, undiluted
1 ½ cups BORDENS Finely Shredded Mild Cheddar Natural Shreds
½ cup sour cream
½ cup chopped onion
1 can water chestnuts, finely chopped
1 roll or tube of Ritz crackers
1 stick of butter, melted
Directions
Spray casserole dish with non-stick spray.
Place drained green beans in casserole dish.
Top with drained shoepeg corn.
In bowl mix celery soup, Bordens cheese, sour cream, onions and water chestnuts until combined. Spoon on top of veggies in casserole dish.
Crumble crackers in bowl and drizzle with melted butter. Stir to coat crackers. Sprinkle over top of cheese mixture in casserole dish.
Bake in a 350 degree oven uncovered for 40 minutes.
NOTES: This goes great for a potluck dish or something to care on a picnic. It’s great hot, warm, or room temperature. It never seems to make it to the refrigerator as leftovers but I’m sure it would reheat nicely too.
Thank you for the chance to win a copy of “Mistletoe, Moussaka and Murder”! Would love the opportunity to read and review this book on my TBR list.
2clowns at arkansas dot net
I love mashed potatoes! lindaherold999(at)gmail(dot)com
ReplyDelete