Spaghetti w/ Chicken,Spinach, Olives, Cherry Tomatoes and Queso de Bola

                  

The weekend hiatus caught  us sinning on pork and munggo (mungbean). The pork shoulder with its tender fatty tissues  cooked in the bean soup just couldn't stop to beguile us with  its  treasure of cholesterol. Add to that a side dish --a mainstay of spicy bago-ong or guinamos( fermented fish paste) that threatens to  push the blood pressure skyward. I am not ready for heaven yet. The world in all its ghastly beauty, I still want to discover, yet, while I can.

For Monday dinner, I have to make amends to the weekend travesty. Pasta was the ingredient of choice as it was easy to prepare. To go with it were an assemblage of  of  chicken,sweet cherry tomatoes,spinach and olives. A cup of shredded queso de bola was the contrasting flavor  of sorts.

Easy does it with this dish. Boil water in the corner of  the stove and salt it until it tastes like the sea.On another burner heat olive oil on a skillet  Slice  the garlic and onions and the rest of the veggies.When hot enough put in the chicken until they become golden. Take  the sliced  parts of the  bird out of the skillet and throw in the aromatics.Throw the vegetables next and add your braising liquid.  The braising liquid can be water, veggie or chicken stock  or wine. Your choice. Return the chicken parts to braise. When chicken parts are done take it out again and slice. Return to the skillet to continue cooking.

When the  pot of water boils, throw  the pasta in and cook to al dente. When done. drain the pasta water and transfer the pasta to the  skillet with the chicken and veggies. Plate, sprinkle with shredded queso enjoy.Better with any red wine of your choice. Beer works fine too.