Garlic & Black Pepper Chicken Pasta
"A quick and filling weeknight meal option! If you want some extra heat, you can add crushed red chili flakes or cayenne pepper to taste. You can easily double or triple this meal, if you need more portions. Sometimes I add the cherry tomatoes whole, so it's easier for one of my kids to pick out of the pasta."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (379.8 g)
- Calories 825.8
- Total Fat - 23.7 g
- Saturated Fat - 5.3 g
- Cholesterol - 126.9 mg
- Sodium - 807.9 mg
- Total Carbohydrate - 96.8 g
- Dietary Fiber - 14.2 g
- Sugars - 2.2 g
- Protein - 57.4 g
- Calcium - 192.1 mg
- Iron - 3.4 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Step 3
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
Step 4
Return the cooked chicken to the skillet and sprinkle with freshly ground black pepper and salt. Stir well to coat the chicken evenly with the seasonings.
Step 5
Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they start to soften.
Step 6
Toss in the baby spinach leaves and cook for an additional 1-2 minutes until wilted.
Step 7
Add the cooked pasta to the skillet and toss everything together to combine. Cook for another minute to heat the pasta through.
Step 8
Remove from heat and sprinkle with grated Parmesan cheese. Toss gently to melt the cheese and evenly coat the pasta.
Tips
No special items needed.
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