Chicken Spinach Pasta
A healthy and hearty dish that combines chicken, spinach, and pasta in a creamy sauce, perfect for busy weeknights or gatherings.
Ingredients
For the pasta
- 12 ounces gluten-free or whole wheat pasta
For the chicken and seasoning
- 1 pound boneless skinless chicken breast
- to taste Salt
- to taste Pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
For the sauce and vegetables
- 2-3 cloves garlic, minced
- 1.5 ounces dried tomatoes
- 2 tablespoons gluten-free flour
- 2 cups milk of your choice (dairy or non-dairy)
- 1 cup grated Parmesan cheese
- 2 cups uncooked spinach
- 2 tablespoons minced parsley
Instructions
Preparation
- Begin by cooking your pasta according to the package instructions. Drain the pasta and set it aside.
- Rub the boneless, skinless chicken breast with salt, pepper, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium heat. Cook the seasoned chicken breast for 6-8 minutes on each side, or until fully cooked. Remove and let rest before slicing.
- In the same skillet, add minced garlic and dried tomatoes. Sauté for 1-2 minutes until fragrant.
- Whisk together gluten-free flour, milk, and Parmesan cheese in a bowl until smooth. Add to the skillet and allow to bubble and thicken.
- Stir in uncooked spinach and cook for another couple of minutes until it wilts.
- Add the cooked pasta and sliced chicken to the pan. Toss until well combined.
Serving
- Just before serving, sprinkle with minced parsley and black pepper. Serve immediately.
Notes
Store leftovers in an airtight container for up to three days in the fridge. Reheat in a skillet and add milk if needed to restore creaminess. For longer storage, freeze for about a month.