Quinoa Pasta with Chicken and Spinach recipe
All Recipes Main Dish Recipes Pasta Chicken
Ingredients
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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
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366 calories
carbohydrate: 46.5 g
cholesterol: 32.3 mg
fat: 12.8 g
fiber: 6.9 g
protein: 18 g
saturatedFat: 2.3 g
servingSize: -
sodium: 718.8 mg
sugar: 0.6 g
transFat: : -
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.