1/2lbGluten free pastaSub zucchini noodles or spaghetti squash if desired
2 TblExtra virgin olive oil
3clovesGarlic, minced
1lbBoneless, skinless chicken breasts or thighs
1cupSundried tomatoes
1/2tspSea salt
1 lbAsparaguswashed, tough ends removed and cut into 1 inch pieces
2cupsFresh baby spinach leaves
1/2cupChicken or vegetable stock
1/2cupFresh basil leaveschopped
1/2cupFresh parsleychopped
1TblFresh lemon juicesqueezed
Fresh parmesanOptional
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!