CHICKEN, SPINACH & SUN-DRIED TOMATO PASTAINGREDIENTS
-salt and pepper
-jar of minced garlic
-fresh bag of spinach
-jar of diced sun-dried tomatoes
-chopped or shredded rotisserie chicken
-Classico Alfredo Sun-dried tomato sauce
-one box of spaghetti style gluten free pasta
-- Bring water to a boil, once it's ready add the spaghetti style pasta and a pinch of salt. Once it's done cooking, drain it and wash it off with cold water.
--In a large pot, saute as much spinach as you like (some people are huge fans like me, some people don't really like it) with at least one teaspoon of minced garlic, salt and pepper to taste, and enough olive oil to cover the bottom of the pan.
--Once the spinach has shrunken up and cooked through, add in at least half the jar of sun-dried tomatoes. Saute the tomatoes and spinach a little bit longer until they're sizzling.
-After the tomatoes and spinach are cooking, throw in the chopped rotisserie chicken. Mix all these ingredients really, really well and let them heat up nicely.
-Once you have mixed all these ingredients, add in the spaghetti style noodles that you have already cooked. These noodles tend to stick together so make sure that you stir it so that they come apart and everything is combined. After adding the pasta, pour in as much sauce as you like (I'm not a huge fan of too much sauce so I only add about 1/2 to 1 cup)
-Mix everything until it's one big, delicious pot of pasta!
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