Veggie-fied Chicken Spaghetti

Need a quick 20 minute dinner? Game on! Full of delicious vegetables and flavor!
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Prep Time 20 minutes
Total Time 20 minutes
Course Dinner, Lunch, Main Dish
Servings 4

Ingredients
  

  • 1/2 lb Gluten free pasta Sub zucchini noodles or spaghetti squash if desired
  • 2 Tbl Extra virgin olive oil
  • 3 cloves Garlic, minced
  • 1 lb Boneless, skinless chicken breasts or thighs
  • 1 cup Sundried tomatoes
  • 1/2 tsp Sea salt
  • 1 lb Asparagus washed, tough ends removed and cut into 1 inch pieces
  • 2 cups Fresh baby spinach leaves
  • 1/2 cup Chicken or vegetable stock
  • 1/2 cup Fresh basil leaves chopped
  • 1/2 cup Fresh parsley chopped
  • 1 Tbl Fresh lemon juice squeezed
  • Fresh parmesan Optional

Notes

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package direction, stirring occasionally, until just tender. Drain and set aside.
2. Meanwhile, heat 1 tablespoon oil over medium heat. Add the chicken, sprinkle with ¼ teaspoon salt and cooked until browned on both sides and cooked through, about 8-10 minutes.
3. Remove the chicken, setting aside. Add an additional 1 tablespoon olive oil to the pan. Add the garlic and cook until golden but not browned, stirring often, about 30 seconds.
4. Add the asparagus, sun-dried tomatoes and ¼ teaspoon salt. Cook for 2-3 minutes.
5. Pour in the chicken stock, add the chicken back to the pan, add spinach and simmer everything together on medium for 3-4 minutes.
6. Add the cooked, drained pasta to the pan, tossing to combine. If the sauce is a bit dry, add a splash more chicken stock. Drizzle with lemon juice, sprinkle with basil and parsley. Taste and add additional salt or lemon juice if you like. Serve warm.
 
Note: experiment with other veggies as well - green beans, zucchini or mushrooms all work well too!
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