Chicken Spinach Pasta
A comforting dish that combines juicy chicken, tender pasta, and vibrant spinach in a creamy sauce, perfect for family dinners.
Ingredients
Pasta and Chicken
- 12 ounces pasta (gluten-free or whole wheat) The foundation of this dish, providing a hearty and satisfying base.
- 1 pound chicken breast (boneless skinless) Tender and juicy, offering a rich source of protein.
- Salt and pepper to taste Salt and pepper Essential seasonings that enhance the overall flavor profile.
- 1 teaspoon Italian seasoning A blend of herbs that adds an aromatic and savory touch.
Sauce Ingredients
- 2 tablespoons olive oil For sautéing, imparting richness and depth.
- 2-3 cloves garlic (minced) Aromatic and flavorful.
- 1.5 ounces dried tomatoes Introduce a unique burst of flavor.
- 2 tablespoons gluten-free flour For thickening the sauce.
- 2 cups milk of choice (dairy or non-dairy) A luscious base that makes the sauce dreamy and smooth.
- 1 cup Parmesan cheese (grated) Provides richness that complements the other ingredients.
- 2 cups spinach (uncooked) Fresh and vibrant.
- 2 tablespoons parsley (minced, curly) Garnishing the dish.
Instructions
Cooking the Pasta
- Begin by cooking the 12 ounces of pasta according to the package instructions. Once al dente, drain and set aside.
Preparing the Chicken
- While the pasta cooks, rub the 1 pound of chicken breast with salt, pepper, and 1 teaspoon of Italian seasoning on both sides.
Sautéing the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the seasoned chicken.
- Cook the chicken for about 6-8 minutes per side until it develops a golden-brown crust and is thoroughly cooked (internal temperature should reach 165 degrees Fahrenheit).
- Remove it from the skillet and let it rest on a chopping board before thinly slicing.
Making the Sauce
- In the same pan, add 2-3 minced garlic cloves and 1.5 ounces of dried tomatoes. Sauté for 1-2 minutes until fragrant, stirring constantly.
- In a small bowl, whisk together 2 tablespoons of gluten-free flour, 2 cups of milk, and 1 cup of grated Parmesan cheese until smooth.
- Pour this mixture into the skillet along with 2 cups of spinach. Allow the mixture to bubble for a few seconds to thicken and wilt the spinach.
Combining Ingredients
- Once the sauce coats the back of a spoon, stir in the cooked pasta and sliced chicken.
- Toss everything together until evenly coated.
Serving
- Sprinkle with chopped parsley and freshly ground black pepper. Serve immediately for a delightful meal.
Notes
Consider substituting chicken breast with shrimp or tofu. Don't skip the resting time for the chicken to retain juices. Fresh spinach can be used for a stronger flavor.