Watch Chef Debee making Quick Chicken-Spinach & Whole Wheat Pasta
A simple, yet tasty meal in just 30 minutes by cutting up your chicken breasts into bite-size pieces and adding a few more ingredients to make it look and taste spectacular.
CAN BE MADE TOTALLY GLUTEN FREE
Ingredients
2 chicken breasts (cut into bite-size pieces)
2 tablespoons Greek Marinade (or your favorite one)
1 cup chicken stock (or 1/2 cup white wine)
8 -10 slices sun-dried tomatoes (in oil) cut into pieces (optional)
12-16 oz. bag fresh spinach
2 handfuls of whole wheat pasta OR Rice pasta for Gluten-free dish
1/2 cup goat cheese crumbled
Directions
1. Heat large skillet with a few tablespoons olive oil and add the cut up chicken and brown lightly
2. Add the Greek Marinade and stir together and then add the chicken stock and cover and
simmer for 10 minutes
3. Take cover off and add the sun-dried tomato pieces and stir gently and simmer for
5 minutes longer
4. Add the spinach, cooking with lid off for another 5-7 minutes longer
5. Then add the cooked pasta and stir together, adding the goat cheese at end,
stirring it altogether just so the goat cheese starts to melt a little