Quinoa Pasta with Chicken and Spinach

For those of us who can't eat pasta this quinoa with spinach and chicken is a healthier and satisfying alternative to fill that need for carbs!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 366 Calories

Ingredients

• 1 lemon, juiced
• ⅛ teaspoon ground black pepper
• 1 tablespoon dried parsley
• 5 cloves garlic, chopped
• ⅛ teaspoon garlic powder
• 3 tablespoons olive oil, divided
• ½ teaspoon red pepper flakes
• 1 tablespoon Dijon mustard
• 1 large shallot, sliced
• 4 pinches cayenne pepper
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 tablespoons capers (such as Reese®)
• 1 (8 ounce) package quinoa spaghetti
• 1 (15 ounce) can quartered artichoke hearts, drained (such as Cento®)
• 1 (9 ounce) package baby spinach

Recipe Instructions

Step 1

Heat 2 tablespoons olive oil and red pepper flakes in large saucepan over medium heat. Add shallot and garlic. Cook until soft, about 3 minutes.

Step 2

Mix parsley, garlic powder, black pepper, and cayenne pepper together in a small bowl; set aside.

Step 3

Bring a large pot of water to a boil for the pasta.

Step 4

Meanwhile, place chicken into the saucepan and sprinkle spice mixture on top. Cook and stir until chicken is still slightly pink, 5 to 7 minutes. Add lemon juice, capers, and Dijon mustard. Cook, stirring frequently, for 2 minutes.

Step 5

Add quinoa pasta and remaining 1 tablespoon olive oil to the boiling water. Return to a boil and cook, stirring frequently, until tender yet firm to the bite, 10 to 15 minutes.

Step 6

Add artichoke hearts to the chicken mixture and cook for 3 minutes. Fold in spinach and heat until wilted.

Step 7

Drain pasta and immediately stir into the chicken mixture; saute for 2 minutes.