Ready in 30 minutes
This is a great and versatile dish. Can be eaten hot or cold. After the initial dish is done, you can dump most anything you like into it.
"this one is hard to mess up- even for me! the first time I made this dish one of my dinner guests commented that it was one of the best dishes she'd ever tasted. "- schifty1
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Cook pasta, drain and set aside. Saute, in the oil, sundried tomatoes and garlic. Blend cornstarch and chicken broth together. Add to skillet and cook until thick. Toss skillet mixture with pasta and add spinach, feta cheese and Rotel tomatoes. Ideas for other ingredients to dump in, pine nuts, sliced black olives, chicken or shrimp. Delicious hot or cold the next day.
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schifty1 2 years agothis one is hard to mess up- even for me! the first time I made this dish one of my dinner guests commented that it was one of the best dishes she'd ever tasted.
cschiffman1 4 years agothe original posting asked for 7 cups of chicken broth, the actual amount to use is 1 1/2 cups of chicken broth, will make a big difference. I promise.
kwpiano 4 years agoPretty good, but not especially noteworthy
cschiffman1 4 years agoThis is hard to mess up. I prefer using 2 TB of the oil from the sundried tomatoes than just plain olive oil but either one will do. I've never actually measured the garlic so feel free to increase. [I posted this recipe.]