CHICKEN, QUIONA PASTA WITH 5 INGREDIENT SPINACH POMODORO
This is just one of my quick favorite meals! So quick, easy, healthy and so easy to add chicken, or any sauteed vegetable. An absolute MUST is ripe tomatoes, fresh basil, garlic. The key to an amazing meal is quality ingredients, fresh and quick.
CHICKEN, QUIONA PASTA WITH 5 INGREDIENT SPINACH POMODORO
Ingredients
Ingredients
- 1 box Quinoa prepared as directed Prepare as directed on box
- 3 tbsp extra virgin olive oil
- 1 tbsp chopped garlic I love garlic!
- 6 Roma Tomatoes diced
- 1/2 cup Basil leaves chopped more if you love basil
- 1 cup baby spinach
- Parmesan Cheese freshly grated
- 2-3 chicken breast cooked
Instructions
Instructions
- Gather ingredients. Turn skillet to high for 30 seconds. Remove from heat. Add basil and stir. Simply pour over pasta, add chopped spinach, chicken (optional) and stir. Serve with freshly grated Parmesan Cheese..... or no cheese:)
- Prepare Quinoa as directed, drain and set aside. I always add 1 tbsp and 1 pinch of salt to the boiling water for the Quinoa.
- In separate prep dishes prepare the following 3 ingredients: chopped garlic (or use a garlic press), diced tomatoes, chopped basil
- Heat skillet, medium heat, with olive oil Turn skillet to high for 30 seconds. Remove from heat. Add basil and stir. Simply pour over pasta, add chopped spinach, chicken (optional) and stir. Serve with freshly grated Parmesan Cheese..... or no cheese:)
- Once the oil is slightly warm, add garlic and continuously stir about 1 minute. ( do not get the oil too hot and burn the garlic. If garlic turns brown it is burnt and will not taste good.. aka start over), add diced tomatoes, salt and pepper to taste.
- Once garlic is cooking and smells amazing. Add diced tomatoes, salt and pepper
- Quickly turn heat to high for 20-30 seconds.
- Remove from heat. Pour into serving dish.
- Sprinkle with basil and stir. Garnish with Parmesan Cheese.
Notes
So versatile, for you to add chicken, shrimp, tofu, and any other vegetable like squash and zucchini.
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