Ingredients
Scale
- 1 lb chicken breast, cubed (uncooked)
- 2 tsp dried parsley
- 1 tsp dried basil
- Salt and pepper
- 1 tsp onion powder
- 1 tbsp olive oil
- 8 oz gluten-free fusilli pasta (uncooked)
- 2 3/4 cup chicken broth
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 cup spinach, chopped
- 1/4 cup coconut cream
- Zest of one lemon
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 400 F and lightly grease a 9×13” baking dish.
- Add the chicken to a bowl and season with herbs, onion powder, and salt and pepper. Toss and top with olive oil.
- Add the uncooked pasta to the baking dish along with the seasoned chicken. Pour the broth and lemon juice and gently toss. Cover with a lid and transfer to the oven.
- Bake for 15 minutes. Remove the cover and add minced garlic. Toss again and cover. Cook for another 20-22 minutes or until the pasta is al dente and the chicken is cooked through to 165 F.
- Remove from the oven add the spinach and coconut cream. Stir very well, the sauce will thicken and reduce as you stir!
- Once the sauce is thick and creamy, top the pasta with lemon zest and chopped parsley and serve!
- Prep Time: 5 mins
- Cook Time: 35 mins
- Method: Oven
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 428
- Fat: 7.8g
- Carbohydrates: 45.8g
- Fiber: 2.4g
- Protein: 34.7g