"A Little Bit of Everything" kind of pasta...

I go in to work at 7 am and do not get home until around 3:45 pm every day.  My husband gets home about an hour later.  Then I like to try and eat dinner no less than an hour after that (5:45). This type of favored schedule does not give me much time for big, fancy meals.  So, I am always appreciative of something that is quick, simple, but still delicious.  Last night was a crazy night.  We followed the above schedule plus had church so things were a bit more scrunched than normal and I needed a quick supper.  From the beginning preparations to putting it on the table took less than 30 minutes!  I had been thinking about this meal all day while at work.  And, eventually decided I would just throw some things together that I had lying around and see what I created.  The following recipe is the results of my "hope for the best" attitude...and is one of my personal creations...HOWEVER, I still need to name this recipe.  Any ideas would be greatly appreciated!  Now for the recipe...

"Title....?"

Ingredients:
1. 1/2 box of Whole Wheat Penne Pasta. (Full box is 13.25 oz.)
2. 3 Chicken breasts.
3. 2 packets (0.6 oz. each) of dry, zesty Italian dressing.
4. 1 can (2.25 oz.) sliced black olives, drained.
5. 1 small zucchini (or 1/4 of a larger one) cut into thin slices.
6. 2 medium tomatoes, chopped.
7. 4-6 cups of baby spinach leaves.
8. 1 lg. green onion, chopped.
9. Grated Parmesan cheese (amount is per cook's liking).

Italian Dressing Ingredients:
1. 1/4 C. Vinegar.
2. 3 Tablespoons of water.
3. 1/2 C. Oil


Directions:
1. Boil pasta according to directions on box.
2. Take half of one packet of the DRY Italian dressing mix and sprinkle it on both sides of the chicken breasts.  The seasoning will be sparse.  Grill the chicken breasts until done.
3. While chicken is grilling cut up the zucchini in thin slices and then in to bite-size pieces.  Also, cut the tomatoes as well as the green onions.  Set Aside.
4. Place the spinach leaves into a strainer and, once the pasta is tender, drain over the spinach leaves.  This will cause the spinach leaves to wilt.
5. Empty one packet (0.6 oz) of Italian seasoning into a shaker and add the Vinegar and water.  Shake briskly for 20 seconds.  Add the oil and shake again.  Set aside in the fridge.
6. Once everything has been chopped up, chicken grilled, and pasta strained, empty the pasta and spinach into a skillet.  Add all the chopped up veggies (olives, zucchini, tomatoes, and green onion).  Turn stove top to medium heat.  Pour the prepared mix of dressing over everything and let simmer.
7. Once you have reached a desired tenderness with your veggies, cut up your chicken and add to the skillet.  Sprinkle the remaining dry Italian seasoning and the grated Parmesan cheese over the dish.  Let simmer for 2 more minutes and remove from heat.
8. Place on serving dishes and sprinkle with grated Parmesan cheese before serving.

Serves approximately 2-3.

             The chicken with seasoning ready to grill...

               Everything in the skillet, simmering...

   The final product in the serving dishes, waiting for Parmesan.


There ya have it!  As promised: quick, simple and delicious!

Happy Eating!