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.
Servings 4
Ingredients
- 12 oz box gluten free penne pasta
- Pint grape tomatoes
- 2 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh basil
- 5 oz fresh spinach
- One cooked chicken breast (chopped or shredded)
- ¼ cup half & half
- ½ 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.