CHICKEN TUSCANNY PASTA


▢10 oz short pasta gluten-free if needed, whole wheat, or lentil pasta

 ▢1.5 lb boneless skinless chicken breast chopped into bite-sized pieces

 ▢2 tbsp olive oil or use the oil from the sun-dried tomatoes

 ▢3-4 garlic cloves minced

 ▢1 tsp Italian seasoning

 ▢Kosher salt and ground pepper to taste

 ▢8 oz sun-dried tomatoes in oil drained and chopped

 ▢3 cups almond milk ( not sweetened) any other milk, or use lite
coconut cream

 ▢2 tbsp gluten-free flour

 ▢3 cups baby spinach

 ▢1/2 cup Parmesan cheese

Instructions

1. Bring a large pot of salted water to the boil and cook the pasta according
to package directions to al dente.
2. Chop chicken into 1-inch pieces and place into a bowl. Stir in the oil, garlic,
Italian seasoning, salt, and pepper.
3. Heat a large frying pan over medium-high heat. Once hot, add chicken in a
single layer and cook undisturbed for 2-3 minutes, or until golden brown.
Stir in the sun-dried tomatoes and continue to cook until cooked through
about 5-7 minutes.
4. Meanwhile, in a small bowl whisk the milk and flour until no visible lumps.
 5. Pour the milk mixture over the cooked chicken in the pan, and mix well to
combine. Allow the sauce to bubble for a few minutes to thicken up. It
should take no more than 3-4 minutes.
6. Once the sauce is done, add spinach and stir until wilted.
7. Add cooked pasta together with grated parmesan and stir to combine.
Enjoy.

Video

Notes

 NOTE: *****To make this dish healthier we used almond milk. But you can
use any other milk, heavy cream, or whipping cream if you don’t mind it.
Also, be careful not to use sweetened almond milk!!!!****
 Pasta: use pasta of choice. Gluten-free, whole wheat, lentil pasta, or
chickpea pasta.
 Chicken: we used chicken breast but you may use boneless thighs.
Consider using shrimp instead of chicken if desired.
 Spinach: we recommend using fresh spinach. Frozen spinach can be used
but thaw first and drain to remove excess water.
 Use fresh garlic or replace it with 1 tablespoon of garlic powder.
 Cook the pasta al dente since it will cook again with everything else to
prevent having soft and soggy pasta.
 Store leftover chicken pasta in a container and store it in the fridge for up
to 3 days.

Nutrition

Calories: 368kcal | Carbohydrates: 36g | Protein: 27g | Fat: 13g | Saturated

Fat: 3g | Trans
Fat: 1g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 914mg | Fiber: 4g | Sugar:
1g | Vitamin A: 1498IU | Vitamin C: 33mg | Calcium: 230mg | Iron: 2mg