Ingredients you’ll need:

• 2 lbs of chicken breasts, cut into 1/2"

• pieces

• 8oz of baby spinach

• 1 c of heavy cream

• 1/4 c olive oil, plus 2 Tbs

• 1/2 c Parmesan cheese, grated and divided

• 1/2 t salt

• 1/2 t ground pepper

• 4 cloves of garlic, minced

• 2 c dry gluten free pasta, cooked and drained. Reserve about 1/4 c of the water before draining

Garnish (optional): cracked pepper, finely grated Parmesan cheese, and 1 T of chopped parsley. Add toasted pine nuts or toasted shaved almonds for a luxury feel.

Kitchen “stuff” you’ll need:

Stock pot, Cutting board, Large knife, Large skillet (6qt) or dutch oven, colander, wooden spoon, serving spoon or tongs.

Prep.

In a blender or food processor, blend together 1/4 c of the olive oil, spinach, heavy cream, 1/4c of the parmesan, salt, and pepper.

Create.

In a large nonstick skillet, heat remaining 2 Tbs on medium high heat. Cook chicken pieces until cooked through (about 7-8 minutes) season with salt and pepper to taste. Remove the chicken from the pan.

In the same pan, add the garlic (if the pan is too dry, add a little more olive oil) and sauté for about 1-2 minutes until fragrant. Add the sauce from the blender and bring to a simmer and reduce to medium low heat. Continue to simmer uncovered for 10 minutes, stirring occasionally.

Taste your sauce - add salt and pepper to taste. The key to a good spinach sauce is that it’s well seasoned.

Stir in the chicken, continue to simmer for 5 minutes. Add remaining parmesan until combined well. Stir in the pasta and the reserved pasta water.

Finish.

Serve in pasta bowls and garnish with Parmesan and chopped parsley.

“Far-FALLING for spinach sauce”

Substitutions: Sub to your dietary or pantry’s content! Tested all of the below -

Vegetarian? - replace chicken with 1 15oz can of chickpeas, rinsed and drained. Add after the garlic and cook for about 1-2 minutes before adding the sauce mixture and add an 8oz bag of frozen peas when the chicken is added bag (no need for pasta water in this version)

Dairy free? - sub heavy cream for coconut cream, sub parmesan cheese with 6 T of nutritional yeast, divided and 2 t of salt, divided.

Minced Garlic - frozen, fresh or prepared paste will work for this dish.