An Irish-Canadian Girls' Interpretation of "Skinny Italian"

Tonight’s blog post was not a premeditated one. In fact, it wasn't until halfway through my cooking venture that I decided, perhaps, this concoction was blog-worthy! I know you're probably wondering, if I didn't realize until halfway through my preparation, how do I have photos right from the start?  The sad, pathetic answer to that is because that’s what I do sometimes. I take pictures of my cooking process – whether I have the intention to share it or not. The universe is likely going to give me an early onset of Alzheimer’s... almost like a payback for my need to photograph meaningless things and more often than not, share them with the world. At least I'll have an incredible amount of photos to look back on as I try to reminisce.

There are a few reasons why this “Skinny Italian” is a favourite in our household. You see, Kev’s favourite cuisine (at least before we met and in our earlier days of togetherness) is Italian – specifically, pasta!  I, on the other hand, couldn't choke down a bowl of his beloved starches to save my life. You heard right, I don't like pasta. Spaghetti, lasagna, bowtie, linguini – you name it, I hate it.

Although this truth has put me at a disadvantage in a handful of social situations, it has worked in my favour when I have attempted to cut down on carbohydrates. With about a month and a half left in my pregnancy (and, from what I’m told, a month and a half of going to bed wondering how you could possibly get any bigger and then, in fact, waking up bigger) I have taken it upon myself to attempt to eat as healthily as possible without denying my body any of the necessary nutrients it needs to finish growing this baby.

The “Skinny Italian” dish allows me to satisfy Kev’s taste buds without ending up looking like I should be tied down in the next Macy’s Thanksgiving Day parade.

Another reason it’s a favourite ‘round these parts is because it’s easy! With a prep time of 5 minutes and a total cook time of under 20, it’s the perfect solution when I'm strapped for time or energy - or both!

Here’s how I create my “Skinny Italian” dish. I challenge any of you pasta-loving creatures to give it a go yourself and see if it hits the spot!

1 -Start simmering marinara (or your favourite pasta sauce) in a large pan.
2- Chop thawed, boneless, skinless chicken breasts into bite-sized pieces and add it to the simmering sauce
3- About 5 minutes after you've added the chicken, add chopped vegetables of your choice. I used onion, red and orange peppers, mushrooms and corn.
4-Once the veggies are added, add cream cheese and chicken broth to the mix. (Eyeball it and adjust your pouring based on whether or not you want to eat this with a fork or a spoon. Scientific, I know).
5-After about 15 minutes have gone by, drop in a few handfuls of spinach. The spinach will cook down quickly and add an element of freshness (and colour, if you’re into that whole “eating with your eyes” thing) to your pan!
6- Once your spinach has cooked down – you’re good to go! Make sure your chicken is cooked thoroughly, turn off the heat and serve!
*Seasonings added throughout : Oregano, Basil and Thyme

Disclaimer: I am in no way of Italian descent (though I did pretend I was for a few days in 4th grade), nor am I incredibly knowledgeable of their food fare. I am an Irish-Canadian who was raised largely on meat, potatoes, and vegetables from my own backyard. If my seasoning or use of cheese is not genuinely, 100% Italian – my sincere apologies!