Chicken Penne Florentine
This pasta is packed full of protein and veggies for a nutritious family favourite! Adapted from Yum & Yummer by Greta Podleski.
Equipment
- 1 Small Food Processor
- 1 Large pot
- 1 Large Wok
Ingredients
- 1 Tbsp. Oil
- 1 Medium Red Onion
- 1 lb. Chicken Breast
- 1 Large Bell Pepper (Red, Yellow or Orange)
- 4 Cups Spinach 100-120 grams
- 1 Package Penne Pasta 340-450 grams; gluten free
Sundried Tomato Pesto Sauce
- 4 Cloves Crushed Garlic or 2 tsp chopped garlic
- 1 Cup Fresh Basil
- 1 Jar Sundried Tomatoes in Oil 210-270 mL
Instructions
- Add garlic and basil to food processor and pulse until mixed. Add sundried tomatoes and the oil from the jar into the food processor and pulse on chop until mixed.
- Slice onion into thin pieces. Remove stems from spinach and roughly chop. Cut bell pepper into 1 inch pieces.
- Cut chicken into 1 inch pieces. Boil water for pasta.
- Heat 1 Tbsp. of oil in large wok on medium heat. Add onions to wok and cook for 2 minutes until slightly browned. Add chicken to wok and cook for about 10 minutes, stirring as needed.
- Cook pasta according to package directions. Drain and rinse in a colander.
- Add bell pepper to wok and cook for another 3 minutes, stirring as needed. Add spinach to wok and cook for another 2 minutes, continuing to stir as needed.
- Add pasta and pesto sauce to wok and stir until everything is mixed thoroughly.