Chicken Spinach Pasta
This Chicken Spinach Pasta recipe is incredibly flavorful and made with tender chicken, savory Parmesan, pasta, and aromatic sun-dried tomatoes. Ready in about 30 minutes.
Servings: 4 people
Ingredients
- 12 ounces pasta gluten-free or whole wheat
- 1 pound chicken breast boneless skinless
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2-3 garlic cloves minced
- 1.5 ounces dried tomatoes
- 2 tablespoons gluten free flour
- 2 cups milk of choice dairy or non-dairy
- 1 cup Parmesan cheese grated
- 2 cups spinach uncooked
- 2 tablespoons parsley minced, curly
Instructions
- Cook the 12 ounces pasta according to package instructions. Drain and set aside.
- Rub the 1 pound chicken breast with salt and pepper , and 1 teaspoon Italian seasoning on both sides.
- Heat the 2 tablespoons olive oil in a large skillet over medium heat.
- Cook the chicken for about 6-8 minutes per side, or until it develops a golden-brown crust, and it's fully cooked through on the inside. A meat thermometer inserted in the center should read 165 degrees Fahrenheit. Set aside on a chopping to rest for a bit, then thinly slice it.
- To the same pan, add the 2-3 garlic cloves (minced), 1.5 ounces dried tomatoes, and sauté for 1-2 minutes.
- In a small bowl, quickly whisk the 2 tablespoons gluten free flour, 2 cups milk of choice, and 1 cup Parmesan cheese.
- Add it to the pan together with the 2 cups spinach. Allow it to bubble for a couple of seconds to thicken up the sauce and wilt the spinach.
- Once the sauce coats the back of a spoon, stir in the cooked pasta and sliced chicken.
- Sprinkle with chopped 2 tablespoons parsley and freshly ground black pepper and serve immediately!
Notes
- Serving size: one bowl or 2 cups
- Chicken: You can use chicken thighs if you would like. They may take a little longer to cook and the nutritional profile may be a bit different as chicken breasts are leaner. Consider using Rotisserie chicken.
- Pasta: Don't overcook the pasta. Cook until al dente. Do not rinse the pasta. Consider using lentil or chickpea pasta for an even healthier option.
- Gluten-free: To make this recipe completely gluten-free, substitute with gluten-free pasta.
- Garlic: For the freshest flavor, I like to use fresh garlic cloves, but garlic powder will work if in a pinch.
- Spinach: I used fresh spinach but you may use frozen.
- Milk: 2% milk works great but if you prefer using dairy-free milk go right ahead.
- Grate your own cheese for the best flavor if possible.
Nutrition
Serving: 2cups | Calories: 678kcal | Carbohydrates: 71g | Protein: 51g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 624mg | Potassium: 1091mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2137IU | Vitamin C: 13mg | Calcium: 492mg | Iron: 3mg