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Gluten Free Summer Spinach Penne Pasta
This pretty summer recipe comes together quickly on a weekday night, and is such an easy way to use up leftover chicken.
Course
dinner
Total Time
20
minutes
minutes
Servings
4
Author
Rachel Singer
Ingredients
12
oz
box gluten free penne pasta
Pint
grape tomatoes
2
Tbsp
olive oil
1
Tbsp
minced garlic
1
Tbsp
chopped fresh basil
5
oz
fresh spinach
One cooked chicken breast (chopped or shredded)
1/4
cup
half & half
1/2
cup
shredded Parmesan
fresh chopped parsley, to taste
crushed red pepper, to taste
black pepper, to taste
Instructions
Cook pasta al dente per package directions and drain, reserving a cup of pasta water.
Meanwhile, saute tomatoes, garlic, and fresh basil in olive oil in a large pan over medium heat until tomatoes begin to burst.
Add cooked pasta to tomatoes and stir in spinach until wilted.
Stir in half & half, Parmesan, parsley, red pepper, and black pepper, thinning out with a bit of reserved pasta water if necessary.
Heat through and serve immediately.
Notes
Not gluten free? Use any penne pasta you happen to have on hand — here, I used gluten free Barilla pasta.