Chicken and Spinach Pasta

Ingredients

• •2 boneless, skinless chicken breasts (about 1 lb)
• •8 oz gluten-free pasta (e.g., penne or fusilli)
• •2 cups fresh spinach
• •1 cup heavy cream
• •1 tbsp olive oil
• •2 cloves garlic, minced
• •1/2 cup grated Parmesan cheese
• •Salt and pepper to taste
• •1/2 tsp Italian seasoning (optional)
• •Fresh basil for garnish (optional)

Instructions

1. 1

   Cook the gluten-free pasta according to package instructions. Drain and set aside.

2. 2

   While the pasta is cooking, heat olive oil in a large skillet over medium heat.

3. 3

   Season the chicken breasts with salt, pepper, and Italian seasoning. Add them to the skillet and cook for about 6-7 minutes on each side, or until cooked through.

4. 4

   Remove the chicken from the skillet and let it rest for a few minutes. Then slice it into strips.

5. 5

   In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

6. 6

   Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and combined.

7. 7

   Add the fresh spinach and cooked pasta to the skillet. Toss everything together until the spinach wilts and the pasta is well coated with the sauce.

8. 8

   Add the sliced chicken back to the skillet, mix well, and heat through for another minute. Serve hot, garnished with fresh basil if desired.