Ingredients (makes about 8 servings):
- meat from 4 chicken drumsticks (I boiled frozen drumsticks for about 1 1/2 hours. This made it VERY easy to peel the meat off.)
- 8 oz. dry elbow macaroni
- 1/2 or 1 green bell pepper, diced
- 1/2 of a red onion, diced
- about 4 C. fresh baby spinach, chopped
- olive oil
- salt and pepper to taste
Instructions:
- Cook macaroni according to package (boil about 10 minutes). Rinse with cold water and drain. Put cooked macaroni noodles into a salad bowl and mix about 1 Tbsp. olive oil with them so they don’t get clumpy.
- Add cooked shredded/cubed chicken to the pasta.
- Saute the red onion and bell pepper with some olive oil on medium heat until bell peppers are softer and onions appear more translucent.
- Reduce heat to very low and add chopped spinach. Stir and cook about 2 minutes.
- Combine vegetable mixture with the pasta and chicken. Stir and add salt and pepper to taste.
- Serve immediately or cover and refrigerate until ready to serve if you prefer a cold pasta salad.