Gluten free and dairy free. Zesty taste you are sure to love!
Pictured to the left is going to be key for this recipes. I have found this product at multiple grocery stores. Target and Walmart have similar herb pastes as well.
Prep time 12 minutes
Cook time 30 minutes
Ingredients for the sauce
2 Tbsp melted vegan butter
1 Tbsp garlic oil
1 Tbsp Italian Herb paste
1/4 smoked paprika
1 tsp fresh lemon juice
1/8 tsp black pepper
Ingredients for main dish
2 large chicken breasts
2 cups gluten free fettuccini pasta
1 large tomato
2 cups fresh spinach
1 Tbsp olive oil
1 tsp vegan butter (used for cooking tomato)
1/2 Tbsp vegan butter (used for pasta)
In a large pot start boiling water for cooking the pasta.
While the pasta is cooking you can prep your sauce.
In a small bowl combine all the sauce ingredients and whisk until fully combined. Set aside.
Pound out your chicken breasts to make them more thin and tender. Rub a small amount of olive oil on the chicken breasts. Lightly sprinkle with season salt.
Grill the chicken breasts or use a table top grill like I do. Wrap in aluminum foil to keep warm. Set aside.
Make sure you are stirring the pasta in-between steps.
Dice the tomato and pat dry with a paper towel or cheese cloth.
In a large pan add 1 tsp butter and diced tomatoes. Cook on medium-high for 10 minutes.
Cut spinach into bigger pieces. Make sure you don't dice the spinach very small.
Add spinach into the pan the tomato is cooking. Cook until spinach is fully wilted.
Drain cooked pasta and add to tomato spinach pan.
In the pan with the pasta, tomato and spinach add 1 Tbsp olive oil and 1/2 tbsp butter. Stir until fully combined.
Divide pasta evenly onto two large plates.
Cut chicken breast into strips. Place onto of the pasta.
Whisk your sauce once more because the ingredients will settle. Pour on tip of chicken and pasta.