Chicken Quinoa Pasta

 Prep time: 10 minutes

 Cook time: 30 minutes

 Total time: 40-45 minutes

 Servings: 3-4 servings

 Gluten-free, Nut-free

Ingredients

 2 cups of quinoa pasta ( you can use any other gluten-free pasta)

 4 chicken breast fillets

 1 Spanish onion, diced

 10 cremini mushrooms, sliced

 1.5 cups baby spinach

 2 Roma tomatoes, seeds removed, cut into slices

 1 ½ cups light ricotta cheese

 2 ½ tbsp grape seed oil

 3 stocks of parsley, picked

 Salt & pepper to taste

Method

Step 1: First thing we're going to do is preheat our oven to 350 Degrees F (180 Degrees C) and get a

large pan on the stove on to a medium-high heat and add our grapes seed oil. Once the pan is hot we

can add our chicken to the pan and start searing it, making sure we get a nice golden color. Leave

for about 5 minutes in each side.

Step 2: While our chicken is cooking we can get a pot of water on the stove and bring it to a boil to

cook our pasta. Add lots of salt to the water and 1 tsp of grape seed oil to prevent the pasta from

sticking. Once the water comes to a boil we can drop in our pasta and cook for 9-12 minutes (

depending on the type of gluten free pasta you're using.) The quinoa pasta is a lot softer than a

regular pasta so I cook it for just 9 minutes. Once It's ready, we can strain it and then instantly toss

in a bit of grape seed oil to prevent the pasta from drying and sticking to each other.

Step 3: Now that out pasta is ready and our chicken has a golden color on each side we are going to

wrap the pan that has the chicken with aluminum foil, or transfer the chicken onto a baking sheet

and cover and throw it in the oven for 5-10 minutes.

Step 4: While our chicken is cooking, in a large pot we can add 1 tbsp of grapeseed oil on medium

heat and begin to sweat our onions for about 2 minutes. We can then add the mushrooms and baby

spinach and cook for about 5 minutes and season with salt and pepper. Now we can turn it down to

a very low heat and pull our chicken out of the oven.

Step 5: Slice up the chicken however you'd like, I cut it into long strips but diced into cubes is fine

as well. Now we can add our sliced chicken to the pot that has the mushroom-onion- spinach

mixture along with our pasta and ricotta cheese and give it all a mix till everything is evenly

incorporated.

Step 6: The final step is to mix in our sliced tomatoes and parsley leaves, mix and finish with just a

little bit more salt and pepper and it's ready to enjoy!