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Fresh Chicken and Veggie Pasta

1/2 lb. free-range, organic chicken
2 Tbls. raw or organic butter
2 tsp. garlic, minced
1/2 c. chopped sun dried tomatoes
1/2 c. chopped, fresh basil
2 1/2 c. fresh spinach
2 roma tomatoes, diced
1/2 tsp. Real Salt
dash of black pepper
8 oz. gluten-free spaghetti

Saute chicken in 1 Tbls. butter and the garlic until cooked through. Add other Tbls. butter, and remaining ingredients to the pan and saute about 6 minutes or until spinach is cooked down. Meanwhile cook the pasta until al dente and drain. Combine pasta with other ingredients and mix well. Enjoy!


  1. I am very excited to try this! Something different. 🙂 Thanks.

  2. You are very welcome! It is so fresh for summer with the tomatoes, spinach and basil…yum! 🙂

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