Quinoa Pasta with Chicken and Spinach recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
- 3 tablespoons olive oil, divided ½ teaspoon red pepper flakes 1 large shallot, sliced 5 cloves garlic, chopped 1 tablespoon dried parsley ⅛ teaspoon garlic powder ⅛ teaspoon ground black pepper 4 pinches cayenne pepper 3 boneless, skinless chicken breasts, cut into 1-inch chunks 1 lemon, juiced 2 tablespoons capers (such as Reese®) 1 tablespoon Dijon mustard 1 (8 ounce) package quinoa spaghetti 1 (15 ounce) can quartered artichoke hearts, drained (such as Cento®) 1 (9 ounce) package baby spinach
Nutrition Info
- 366 caloriescarbohydrate: 46.5 gcholesterol: 32.3 mgfat: 12.8 gfiber: 6.9 gprotein: 18 gsaturatedFat: 2.3 gservingSize: -sodium: 718.8 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Quinoa Pasta with Chicken and Spinach
Directions
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Heat 2 tablespoons olive oil and red pepper flakes in large saucepan over medium heat. Add shallot and garlic. Cook until soft, about 3 minutes.
Mix parsley, garlic powder, black pepper, and cayenne pepper together in a small bowl, set aside.
Bring a large pot of water to a boil for the pasta.
Meanwhile, place chicken into the saucepan and sprinkle spice mixture on top. Cook and stir until chicken is still slightly pink, 5 to 7 minutes. Add lemon juice, capers, and Dijon mustard. Cook, stirring frequently, for 2 minutes.
Add quinoa pasta and remaining 1 tablespoon olive oil to the boiling water. Return to a boil and cook, stirring frequently, until tender yet firm to the bite, 10 to 15 minutes.
Add artichoke hearts to the chicken mixture and cook for 3 minutes. Fold in spinach and heat until wilted.
Drain pasta and immediately stir into the chicken mixture, saute for 2 minutes.