Ingredients
- 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
- Bring a large pot of salted water to the boil and cook the pasta according to package directions to al dente.
- Chop chicken into 1-inch pieces and place into a bowl. Stir in the oil, garlic, Italian seasoning, salt, and pepper.
- 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.
- Meanwhile, in a small bowl whisk the milk and flour until no visible lumps.
- 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.
- Once the sauce is done, add spinach and stir until wilted.
- Add cooked pasta together with grated parmesan and stir to combine. Enjoy.
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