Ingredients

The following ingredients have 4 Servings
  • 1 lb quinoa or chickpea noodles (can be penne or whatever type you prefer)
  • 1 tbsp olive oil
  • 2 boneless, skinless chicken breasts
  • 3 cloves garlic (minced)
  • 2 tbsp shallot (chopped)
  • 1/2 cup parmesan cheese
  • 15 oz alfredo sauce (see recipe here)
  • sea salt (to taste)
  • ground black pepper (to taste)
  • 4 cups fresh baby spinach

Instruction

  • Prepare noodles as directed on box. Once cooked, rinse and set aside.
  • Heat oil in a deep skillet over medium-high heat. Season chicken breast with salt and pepper, then add the chicken to the hot oil. Cook until well-browned and cooked through, about 6-8 minutes per side. Remove from skillet and let cool. Once cooled, slice into bite-size chunks.
  • Add garlic and shallots to the chicken drippings in the skillet. Cook on medium heat for 1-2 minutes, until fragrant. Add chicken and noodles to the skillet and stir to combine. Add sauce and parmesan and heat through. Season to taste. Turn off heat and add the spinach. Combine and stir until spinach begins to wilt.
  • Serve warm, garnished with grated parmesan if desired.