Chicken Florentine Pasta with Mushrooms, Grape Tomatoes & Spinach.

  • ½ (142 g) pkg
    baby spinach
  • 0.227 kg
    chicken breasts, boneless skinless
  • 118 ml
    chicken or vegetable broth
  • 2 cloves
    garlic
  • 170 g
    gluten-free spaghetti pasta
  • 1 small pkg
    grape tomatoes
  • 0.113 kg
    white mushrooms
  •  
    black pepper
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain once cooked.
    1 tbsp salt
    170 g (1 quarter coin = 57 g) gluten-free spaghetti pasta
  • 2
    Wash and dry spinach. Wash tomatoes and mushrooms. Halve the tomatoes. Quarter the mushrooms. Peel and mince garlic.
    ½ (142 g) pkg baby spinach
    1 small pkg grape tomatoes
    0.113 kg white mushrooms
    2 cloves garlic
  • 3
    Heat a skillet over medium-high heat.
  • 4
    Cut chicken into bite-sized pieces. Season with salt and pepper.
    0.227 kg chicken breasts, boneless skinless
    1 pinch salt
    1 pinch black pepper
  • 5
    Coat bottom of skillet with oil. Add chicken and cook until browned and cooked through, 1-2 minutes per side. Transfer to a plate and set aside.
    about 1 tbsp virgin coconut oil
  • 6
    Return skillet to stove, reduce heat to medium, and add more oil (if needed). Add garlic and cook until fragrant, 15-30 seconds. Add mushrooms and season with salt and pepper. Cook until tender, 3-4 minutes.
    about 1 tbsp virgin coconut oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 7
    Add broth and cook until reduced by about ½. Remove pan from heat.
    118 ml (½ cup) chicken or vegetable broth
  • 8
    Return chicken to skillet and add tomatoes, spinach, and pasta. Toss until ingredients are mixed and spinach is wilted.
  • 9
    To serve, place pasta on a plate or in a bowl. Enjoy!