1 Box Gluten Free Quinoa-based Pasta (Penne or Fusili)
2 Tbsp Olive Oil or Organic Canola Oil, Divided
1 lb Chicken Breast (cut into chunks)
1/4 tsp garlic powder
Salt and Black Ground Pepper Taste
1/2 tsp onion powder, divided
1 to 1 1/2 Tsp minced garlic (3 cloves)
3-4 Cups Spinach
1/2 tsp red pepper flakes
1 Tsp Chili Powder (or more to taste), Divided
1/2 Tsp Oregano (or more to taste)
2 Tbsp Reduced Fat (or FF) Sour Cream
1 Tsp Grated Parm Cheese (I used Kraft)
1 Tbsp milk or light cream
1/4 Cup Low Fat White Cheddar Cheese
Bring water to boil in large stock pot.
In second pot, heat 1 tbsp olive oil on Med-High heat. In the meantime, season chicken with salt, pepper, chili powder, 1/4 tsp onion powder, and garlic powder. Place chicken pieces in oil and toss until browned on all sides. Turn down heat and cook through. Set aside on plate and cover with foil to keep warm.
When water is at a boil, cook pasta for 8-10 minutes, or until desired consistency is reached
Put spinach in food processor to puree/mince. I actually keep a bag of fresh spinach in my freezer to use for smoothies. This spinach is perfect for this recipe. I leave part of the spinach unpureed for a mixed texture.
Pour 1 remaining oil back into pot used for chicken. Sautee minced garlic for 1-2 minutes, then add spinach, red pepper flakes, chili powder, and oregano. After 2 minutes, add sour cream and parmesean cheese. Add 1 Tbsp milk or light cream to thin out the sauce a little. Then toss in cooked pasta and chicken. Add shredded cheese. Top with ground pepper if desired...and ENJOY!
This makes 4 servings.