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Sun-dried Tomato White Bean Pasta with Chicken and Spinach

Sun-dried Tomato White Bean Pasta with Chicken and Spinach

This Sun-dried Tomato White Bean Pasta with Chicken and Spinach Recipe is light, nutritious, and dairy free.
Notes: Want to make it vegan? Omit the chicken! Craving a cheesy taste? Sprinkle nutritional yeast on top!
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Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 1 lb boneless skinless chicken breast (3-4 chicken breasts)
  • 1/2 c soy sauce sub: coconut aminos
  • 2 tbsp minced garlic
  • 1/2 c extra virgin olive oil
  • 1 tbsp salt + pepper
Sauteed Vegetables + Pasta
  • 2 tbsp extra virgin olive oil
  • 1 tbsp minced garlic
  • 1/2 cup chopped sun-dried tomatoes fresh or drained from olive oil
  • 1-2 bags baby spinach leaves
  • 1 can white beans drained and rinsed
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • salt + pepper to taste
  • 1 box pasta your favorite noodle

Method
 

Grilled Chicken
  1. Whisk the marinade ingredients together in a large bowl or large Ziploc bag. Add the chicken. Allow chicken to marinate for at least 30 minutes in the refrigerator.
  2. Grill chicken for 9-10 minutes on each side or until the final safe internal temperature of 165°.
  3. Allow chicken to cool slightly before cutting into bite sized pieces. Cover and reserve for main dish.
Sauteed Vegetables + Pasta
  1. Heat olive oil and garlic in a dutch oven or large sauté pan over medium heat.
  2. Add sun-dried tomatoes, spinach, and white beans. Season with salt, pepper, garlic and onion salt. Cook over medium-low heat for 15 minutes or until beans are soft.
  3. Cook pasta separately according to directions.
  4. Drain pasta and add to vegetables. Add chicken. Drizzle with olive oil and stir to combine. Season with salt and pepper.

Notes

If you are craving the taste of cheese, sprinkle a little nutritional yeast on the vegetables before adding the pasta. 
 
Sun-dried Tomato White Bean Pasta with Chicken and Spinach